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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon, Potato and Asparagus Torte
 Categories: Eggs, Lunch
      Yield: 10 Servings
 
  1 1/2 lb Peeled potatoes; thinly
           -sliced
    1/2 ts Salt
    3/4 lb Thin asparagus
  1 1/4 lb Salmon fillet; skinned
     15    Sheets phyllo dough; *see
           -note
    1/2 c  Butter; melted
    1/4 c  Fresh herbs; chopped*
    1/4 ts Pepper1 cup heavy cream
           Organic nastursiums;
           -(optional)
           Salad greens; (optional)
 
  1. In a 2 qt saucepan heat 2 inches of water to boiling. Add potatoes
  and 1/4 teaspoon of salt; cook until just tender, about 4 minutes.
  
  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 until just tender, about
  2 minutes. 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 until 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 minutes or until browned and
  firm. Cool 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 desired, 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 cool
  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.
  
  Recipe by: Country Living - Country Cooking Summer 1996
  
  Posted to recipelu-digest by RecipeLu  on Feb
  18, 1998
 
MMMMM

-- Sean

... Good moms let you lick the beaters.  Great moms turn them off first.
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