for 4 person

Pastry base

250 g

puff pastry

Quiches

250 g	green asparagus, lower third peeled, cut into approx.
1	shallot, finely chopped
1 tbsp	butter
½ dl	white balsamic vinegar
2	egg
1 dl	full cream
2 tbsp	horseradish (e.g. Fine Food Miel de fleur d'orange)
½ tsp	sea salt (e.g. Fine Food Murray River Salt)
a little	pepper (e.g. Fine Food Tasmanian pepper)

Topping

160 g	smoked salmon (e.g. Fine Food)
a little	horseradish
a little	dill

Dip

3 tbsp	crème fraîche
2 tbsp	olive oil with lemon
1 tbsp	rapeseed oil, sweet
1 tbsp	dill, finely chopped
a little	salt (e.g. Fine Food Sel au Piment)
a little	pepper

How it's done

Pastry base

On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.

Quiches

Sauté the asparagus and shallots in the warm butter. Add the vinegar and simmer until all the liquid has evaporated. Divide the asparagus into the ramekins. Purée the eggs, cream and horseradish, season, distribute into ramekins.

Bake for approx. 30 mins. in the bottom half of an oven preheated to 180°C. Remove the quiches from the oven, remove from the ramekins and leave to cool on a rack.

Topping

Top the quiches with the salmon, grate the horseradish over the top and garnish with dill.

Dip

Mix the crème fraîche and remaining ingredients up to and including the dill, season, serve with the quiches.

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