Start off by making the puff pastry basket. Roll out the pastry to .5cm in thickness and cut into 10cm by 10cm. Brush with egg yolks and cook in a pre heated oven for 10 minutes at 170`c. Wash and peal the asparagus and blanch them for a couple of minutes. Finely chop the salmon and feta add some olive, seasoning and mix together. Now for the poached eggs, fill a saucepan with a couple inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan. Crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. Cook for 4-5 minutes. Once the pastry is done fill with the mixture and finish with the asparagus tips and poached egg.
Serves 1Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan