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Ingredients
- 1Â 1/2 lb Peeled potatoes, thinly sliced
- 1/2 tsp Salt
- 3/4 lb Thin asparagus
- 1Â 1/4 lb Salmon fillet, skinned
- 15 sht phyllo dough, *see note
- 1/2 c. Butter, melted
- 1/4 c. Fresh herbs, minced*
- 1/4 tsp Pepper1 c. heavy cream
- Â Â Organic nastursiums, (optional)
- Â Â Salad greens, (optional)
Directions
- 1. In a 2 quart saucepan heat 2 inches of water to boiling. Add in potatoes and 1/4 tsp. of salt; cook till just tender, about 4 min.
- 2. With a slotted spoon, remove the potatoes to a colander and rinse briefly; drain and set aside.
- 3. In the same boiling water, cook asparagus till just tender, about 2 min. Drain, rinse and set aside.
- 4. With a sharp knife cut the salmon crosswise into 1/4 inch thick slices; set aside.
- 5. Heat the oven to 375 degrees. Oil a 9 X 5 inch loaf pan and line with a 16 inch long piece of 12 inch wide aluminum foil, allowing foil to extend beyond each 9 inch long edge.
- 6. Place the phyllo between two sheets of waxed paper, then cover with a damp towel.
- 7. Remove one sheet of phyllo and brush completely with butter. Repeat stacking and buttering sheets till you have used 11 in total.
- 8. Press the stack of phyllo into bottom and up both long sides of the loaf pan allowing ends to overhang.
- 9. Layer potatoes, asparagus and salmon in the pyllo lined pan, begging and ending with a layer of potatoes. Season each layer with some mixed herbs, salt and pepper.
- 10. Slowly pour the cream over the filling. Fold over edges of phyllo to cover the filling.
- 11. Butter and stack the remaining 4 sheets of phyllo and cut into 17 X 1 1/2 inch strips. randomlu fold over twist strips to make ribbon like swirls and place on top of the torte.
- 12. Brush with butter and bake for 50-60 min or possibly till browned and hard.
- Cold completely in the pan on a wire rack.
- 13. Just before serving, remove the torte from the pan by pulling up ovrehanging ends of foil; transfer torte to cutting board and remove foil from bottom and sides.
- 14. If you like, garnish with nastursiums and salad greens. To serve cut with a serrated knife in a sawing motion into 3/4 inch thick slices.
- Notes: This dish is much easier to slice and serve if allowed to cold to room temperature. The pyllo sheets should be 17 X 12 inches and thawed completely before using. Good herb choices would include, parsley, chives, tarragon etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 10 servings | |
| Calories 283 | |
| Calories from Fat 191 | 67% |
| Total Fat 21.49g | 27% |
| Saturated Fat 10.5g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 251mg | 10% |
| Potassium 462mg | 13% |
| Total Carbs 9.66g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.75g | 1% |
| Protein 13.16g | 21% |
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