Salmon, asparagus & artichoke tartlet recipe

A ritzy tapa from the Hotel Europa in San Sebastian. It takes a bit of time to put together, but it's well worth the effort.

Ingredients

• 250g (9oz) puff pastry or 1/2 packet ready-made puff pastry
• Flour for dusting
• 250g (9oz) salmon fillet, thinly sliced
• 1tbsp sugar
• 1tbsp salt
• 1tbsp finely chopped fresh herbs, such as parsley, dill or chervil
• 200g (7oz) fine asparagus tips
• 100g (3 1/2 oz) tinned artichoke hearts
• 100ml (4fl oz) oil for frying

Method

1. Preheat the oven to 190°C/370°F/gas 5.
2. Roll the pastry out onto a floured board and use to line 12 tartlet moulds. Place in the oven and cook for about 5 mins or until the pastry turns golden and starts to puff up. Remove from the oven and allow to cool.
3. Place the salmon in the freezer for 1/2hr to make it easier to slice thinly. Lay the slices out on a dish, sprinkle with sugar, salt and the herbs, cover and leave to marinate for 2hrs, turning once or twice.
4. Brush the salmon clean with a pastry brush and set aside. Drop the asparagus into boiling salted water, bring back to the boil and simmer for 11/2 mins. Refresh in iced water, drain and set aside.
5. Slice the artichokes finely and fry in the oil until crisp. Heat a heavy-based frying pan and sear the salmon for 30 secs on each side. Place a slice of the salmon, then 2-3 asparagus tips, then an artichoke slice into the tartlet and serve.