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British Asparagus & Smoked Salmon in Filo Pastry

British Asparagus & Smoked Salmon in Filo Pastry

A quick and easy starter combining two of Britain's great gastronomic treats.

  • Preparation:

    1. Preheat the oven to 200°c/gas 6.

    2. Blanch the asparagus in boiling water for 3 minutes, drain and refresh under cold running water. Set aside.

    3. Cut the sheets of filo in half lengthways to give you long strips and keep covered until you are ready to use them to prevent them drying out.

    4. Cut the smoked salmon into long strips, roughly the length of the asparagus spear – don’t worry if you can’t get long enough pieces, its fine to patch it together.

    5. Working with one piece of filo at a time (keep the rest covered up), brush one side with butter. Lay a strip of smoked salmon at one end of the pastry, spread it with a little horseradish and top with a piece of asparagus. Roll up the filo sheet around the salmon and asparagus to give you a ‘cigar’ shape. Repeat until you have used all the ingredients.

    6. Lay the ‘cigars’ on a baking sheet and brush with a little more butter and bake in the oven for 15 minutes or until the pastry is golden and crisp. Allow to cool a little before eating as the asparagus will be very hot!