Salmon and Asparagus Filo Quiches

Tried this dish at The Orchard, Grantchester and loved it, so light and refreshing. This is my try at doing the dish and my partner really enjoyed it. Hope you do too!

1. 1

   1) Put oven on to 200 C.
   
   2) Snap base off asparagus,rinse and chop into 1/2 inch pieces.
   
   3) Steam the salmon fillet and asparagus in a steamer for 10 minutes.
   
   4)Remove salmon skin and flake fish into a bowl, add the asparagus.
   
   5)Open anchovies up and chop them up and add to bowl.
   
   6)Rinse and cut potatoes in half and cook in steamer for 20 minutes.
   
   7)Oil 2 ramekin dishes and line with strips of filo pastry, making sure to line base and overlap strips to prevent mixture leaking, brush or spray with olive oil. Repeat with 3 layers, its ok to let pastry over hang dish a little.
   
   8)Crack & add 2 eggs into measuring jug add milk to make up to 1/4 pint, whisk well.
   
   9)Mix salmon/asparagus/anchovy mix and divide between the 2prepared ramekin dishes, pore over the beaten egg/milk mix.
   
   10)Bake quiches for 25 minutes in pre-heated oven.
   
   11)Remove potatoes when cooked to a bowl and allow to cool for a few minutes, whilst you wash, dry and chop the fresh mint to add to the potatoes with half a tub of creme fraiche and stir well.
   
   12)To serve, put prepared salad with tomatoes & cucumber pieces around outer edge of serving plate. Then remove quiches from oven. Put clean tea-towel over the top of it, carefully remove from ramekin dish and place quiche in centre of plate. Add your minted potatoes around the outside of the quiche and serve.