Salmon, Potato And Asparagus Torte

INGREDIENTS

INSTRUCTIONS

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.  With a
slotted spoon, remove the potatoes to a colander and rinse  briefly;
drain and set aside. In the same boiling water, cook  asparagus until
just tender, about 2 minutes. Drain, rinse and set  aside. With a sharp
knife cut the salmon crosswise into 1/4 inch  thick slices; set aside.
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.  Place the phyllo between two
sheets of waxed paper, then cover with a  damp towel. Remove one sheet
of phyllo and brush completely with  butter. Repeat stacking and
buttering sheets until you have used 11  in total. Press the stack of
phyllo into bottom and up both long  sides of the loaf pan allowing
ends to overhang. 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. Slowly pour the cream
over the filling. Fold over edges  of phyllo to cover the filling.
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. Brush with butter and bake for
50-60 minutes or until browned  and firm. Cool completely in the pan on
a wire rack. 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. 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 <recipelu@geocities.com> on Feb  18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 294
Calories From Fat: 120
Total Fat: 13.5g
Cholesterol: 37.4mg
Sodium: 1492.4mg
Potassium: 512.8mg
Carbohydrates: 28.3g
Fiber: 2.8g
Sugar: <1g
Protein: 14.8g