Best Asparagus Flan With Smoked Salmon Potato Salad Recipes

SALMON, ASPARAGUS AND NEW POTATO SALAD

Steps:

• Scrub and steam or boil the potatoes until tender, using whatever potatoes you have available, but bearing in mind that the waxy fleshed variety such as fingerlings are particularly good in salads as they do not collapse. Cook the asparagus tips in lightly salted water. Steam, poach or grill the salmon.
• Skin or peel the potatoes, if you wish, and dice or slice them. Mix them with the asparagus and then with the dressing. If using mayonnaise and the potatoes are too hot, this will cause the mayonnaise the split. Grate in the lemon zest, add seasoning and the herbs, and fold into the salad. Spoon the potato and asparagus onto the plate, with a fillet of salmon on top. Whole herbs or baby greens can be used to garnish it, as can edible flowers.

ASPARAGUS AND SMOKED SALMON BUNDLES

Steps:

• Preheat the oven to 400 degrees F.
• Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
• Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

PAN-FRIED ASPARAGUS WITH SHALLOTS

Steps:

• In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

ASPARAGUS FLAN WITH SMOKED SALMON-POTATO SALAD

Steps:

• Blanch only the asparagus tips in a small saucepan of boiling salted water for 2-3 minutes, drain, and shock in ice water to stop the cooking process. Drain again and set aside. Melt the butter in a 2-quart saucepan over medium heat and add the shallots. Sauté for 2 minutes, until softened, then add the chopped asparagus stalks, cream, and milk and simmer gently over low heat for about 10 minutes, or until the asparagus pieces are quite tender. Remove them from the heat and cool about 10 minutes, then pour the mixture into a blender (in batches if necessary) and puree until smooth. Strain the asparagus cream through a fine sieve.
• In a large mixing bowl, whisk the egg yolks and whole egg together until well mixed and just barely frothy. Slowly whisk in the asparagus cream and season with salt, pepper, and nutmeg.
• Preheat the oven to 325°F.
• Butter 4 individual ramekins (with sides about 2 inches high) and place them in a baking dish. Pour the asparagus mixture into the dishes, dividing equally. Carefully fill the baking dish with hot water until it comes halfway up the ramekins. Cover the baking dish with foil and bake in the water bath for about 30 minutes. Watching for steam, carefully open the foil and jiggle the pan to see if the flans are set. They should be firm around the outside but just barely set in the middle, with no bubbles. If they are still liquid in the middle, return to the oven and bake for another 5-10 minutes. Remove the flans from the oven, uncover, and set aside until ready to serve. These flans can be prepared up to 24 hours in advance, refrigerated, and gently reheated in a water bath.
• Put the potatoes in a small pot, cover with cold water, add a sprinkling of salt, and bring to a boil. Reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool.
• Whisk the shallots, vinegar, and olive oil together in a small bowl. In a large bowl, mix the potatoes, celery, onion, croutons, and salmon. Stir in half the dressing, season with salt and pepper, toss, and add more dressing to desired taste. Add the bacon and toss again. To serve, divide the salad among four plates. Place one warm flan on each plate. Place two asparagus tips on top of each flan and add the rest to the salad.
• This recipe will result in a pale green flan. To brighten the color, you can add 1/4 cup blanched, finely chopped spinach or 2 tablespoons fresh parsley to the cream the minute before you remove it from the heat. Proceed to blend the mixture as described above, and the result will be a delightful emerald green flan.

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

ASPARAGUS FLAN

Steps:

• Preheat oven to 375 degrees.
• Cut 1 1/2 inches from the tip of the asparagus; set 16 pieces aside. Cut asparagus stalks in half crosswise. Cut the bottom halves into 1/2-inch pieces and set aside; you should have about 2 cups. Halve remaining half crosswise and chops; you should have about 1 cup. Set aside separately.
• Prepare an ice-water bath and set aside. Heat olive oil in a medium saucepan over medium-high heat. Add coarsely chopped asparagus bottoms and season with salt; cook for 1 minute. Add 1 cup water and continue cooking until water is almost completely evaporated, 3 to 5 minutes. Add milk, cream, and spinach; cook until spinach is wilted, about 2 minutes.
• Transfer asparagus mixture to a bowl and set in ice-water bath; let cool completely. Transfer to the jar of a blender or the bowl of a food processor; blend until smooth. Add eggs and yolk; season with salt and blend until combined.
• Set 16 1/4-cup heatproof glass bowls in a roasting pan; divide asparagus mixture evenly between bowls. Set roasting pan on oven rack and carefully add enough hot water to roasting pan to come halfway up the sides of the bowls. Cover with parchment-paper-lined aluminum foil and bake until asparagus mixture is set, about 18 minutes. Remove flans from roasting pan and transfer to refrigerator until chilled.
• Meanwhile, bring a medium pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add reserved asparagus tips to boiling water and cook until tender-crisp, about 3 minutes. Using a slotted spoon, transfer to ice-water bath to cool. Remove from water bath and pat dry; halve tips lengthwise and transfer to a small bowl; set aside. Add finely chopped asparagus to boiling water; cook until bright green in color, about 3 minutes. Drain and transfer to ice-water bath to cool. Drain and transfer to a medium bowl; set aside.
• Bring another medium pot of water to a boil; add white vinegar. Prepare an ice-water bath and set aside. Carefully crack quail eggs into a large bowl, taking care not to break the yolks. Using a spoon, stir boiling water to create a swirling motion and carefully add eggs to water. Cook until whites are set, about 1 1/2 minutes. Drain and transfer eggs to ice-water bath to cool. Trim whites using kitchen shears so that you have 16 individual poached quail eggs; season with salt.
• When flans have chilled, drizzle asparagus tips and finely chopped asparagus with olive oil and 1/2 teaspoon sherry vinegar each; season with salt and pepper and stir to combine. Divide finely chopped asparagus evenly among flans. Top each with a quail egg and two asparagus spears. Using kitchen shears, snip each quail egg to expose yolks; serve.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.