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    You are in: Home / Recipes / Salmon and Asparagus Tarts Recipe
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    Salmon and Asparagus Tarts

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sherrie-pie's Note:

    Good hot or cold. The recipe uses five small tarts or use a pre-baked pie shell. Although the recipe doesn't specify, I bake it at 180C.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Line 5 individual tart tins with pastry, prick with a fork and bake blind for 15 minutes.
    2. 2
      Flake the fish.
    3. 3
      Microwave the asparagus for 3 1/2 minutes, or poach in a little water for 5 minutes, until tender. Cut into inch long pieces.
    4. 4
      Beat the eggs and cream together with the salt and pper. Divide the salmon and asparagus between the pastry cases and carefully pour in the egg mixture. Place in the oven and bake for a further 30 minutes until the egg mixture is firm and slightly golden.
    5. 5
      If using the pre baked shell, bake for 35 - 40 minutes or until firm in the middle.

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    Ratings & Reviews:

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    Nutritional Facts for Salmon and Asparagus Tarts

    Serving Size: 1 (154 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 458.6
     
    Calories from Fat 274
    59%
    Total Fat 30.5 g
    46%
    Saturated Fat 9.1 g
    45%
    Cholesterol 149.9 mg
    49%
    Sodium 425.9 mg
    17%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 2.7 g
    11%
    Sugars 0.5 g
    2%
    Protein 12.8 g
    25%

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