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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   
       
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