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Tartlet with feta cheese, smoked salmon, asparagus and poached egg


  • 80g puff pastry
  • 50g feta cheese
  • 40g smoked salmon
  • 20g asparagus
  • 1 egg
  • Rock salt
  • Cracked black pepper
  • Olive oil
  • 1 egg yolk
  • A little flour


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.

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