
Smoked Salmon and Asparagus
Smoky salmon with asparagus with the perfect blend of pesto on a bed of golden puff pastry sheet. Dinner time perfection anyone?
Quick Stats
Easy
6 Servings
20 minutes bake time
Smoked Salmon and Asparagus
Smoky salmon with asparagus with the perfect blend of pesto on a bed of golden puff pastry sheet. Dinner time perfection anyone?
Ingredients
- 1 x 320g Jus-Rol Puff Pastry Sheet
- 180g ricotta cheese
- 1 tblsp green pesto
- 200g smoked salmon
- 120g ‘fine’ asparagus, trimmed
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220°C / 200°C for fan assisted/ Gas 7
- Unroll the pastry, cut in half lengthways, cut each half into 3 and carefully place on a lined baking tray. Using a sharp knife, score a boarder around each piece of pastry, approximately 1cm wide, use a fork to prick the area inside the boarder.
- Bake in the oven for 10 minutes – if the middle of each tart has risen, simply press down with a palette knife, or similar.
- Combine the ricotta and pesto before dividing the mixture between the pastry cases. Divide the salmon and asparagus between the pastry cases and return to the oven for 10 minutes, until the salmon is cooked and the pastry is lightly golden and crisp.
Tips
- Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
- Delicious eaten hot, or cold!
- Instead of pesto, you can mix the ricotta with an egg and the zest of a lemon.
- If you can’t find ‘fine’ asparagus, simply use regular asparagus - cook in boiling water for 2 minutes before refreshing under cold water, drain and then use in your tart cases with the smoked salmon.