Recipe - Salmon Potato And Asparagus Torte

1 One half pound Peeled potatoes; thinly
cut or sliced up
One half teaspoon Salt
Three fourths pound Thin asparagus
1 One fourth pound Salmon fillet; skinned
15 Sheets phyllo dough; *see
note
One half cup Butter; melted
One fourth cup Fresh herbs; chopped*
One fourth teaspoon Pepper1 cup heavy cream
Organic nastursiums;
(optional)
Salad greens; (optional)

1. In a 2 qt saucepan heat 2 inches of water to boiling. Add potatoes and
One fourth teaspoon of salt; cook until just tender, about 4 minutes.

2. With a slotted spoon, remove the potatoes to a colander and rinse
briefly; drain and set aside.

3. In the same boiling water, cook asparagus until just tender, about 2
minutes. Drain, rinse and set aside.

4. With a sharp knife cut the salmon crosswise into One fourth inch thick slices;
set aside.

5. Heat the oven to 375 degrees. Oil a 9 X 5 inch loaf pan and line with a
16 inch long piece of 12 inch wide aluminum foil, allowing foil to extend
beyond each 9 inch long edge.

6. Place the phyllo between two sheets of waxed paper, then cover with a
damp towel.

7. Remove one sheet of phyllo and brush completely with butter. Repeat
stacking and buttering sheets until you have used 11 in total.

8. Press the stack of phyllo into bottom and up both long sides of the loaf
pan allowing ends to overhang.

9. Layer potatoes, asparagus and salmon in the pyllo lined pan, begging and
ending with a layer of potatoes. Season each layer with some mixed herbs,
salt and pepper.

10. Slowly pour the cream over the filling. Fold over edges of phyllo to
cover the filling.

11. Butter and stack the remaining 4 sheets of phyllo and cut into 17 X 1
One half inch strips. randomlu fold over twist strips to make ribbon like swirls
and place on top of the torte.

12. Brush with butter and bake for 5060 minutes or until browned and firm.
Cool completely in the pan on a wire rack.

13. Just before serving, remove the torte from the pan by pulling up
ovrehanging ends of foil; transfer torte to cutting board and remove foil
from bottom and sides.

14. If desired, garnish with nastursiums and salad greens. To serve cut
with a serrated knife in a sawing motion into Three fourths inch thick slices.

Notes: This dish is much easier to slice and serve if allowed to cool to
room temperature. The pyllo sheets should be 17 X 12 inches and thawed
completely before using. Good herb choices would include, parsley, chives,
tarragon etc.

Recipe by: Country Living Country Cooking Summer 1996

Posted to recipeludigest by RecipeLu recipelu@geocities.com on Feb 18,
1998