(Serves four)

750 g salmon fillet
1 lemon
1 small onion
A few parsley and celery stalks
Half tsp peppercorns
1 tbsp olive oil
Pack of baby asparagus
3 eggs
200 ml cream
2 tsp Dijon mustard
23-cm pre-cooked fairly deep shortcrust pastry case

• Put the salmon into a shallow pan and pour on enough water to come half way up the sides of the fish. Slice half the lemon and add it to the salmon, together with one or two slices of the onion, the parsley and celery stalks and peppercorns. Put the lid on, bring to the boil, lower the heat and simmer gently for three minutes, then leave the salmon to cool.

Finely chop the rest of the onion, and fry it in the oil until soft but not coloured. Trim the asparagus, cut off and reserve the tips and cut the stems into short pieces. Cook the stems in lightly salted water until just tender, then drain. Cook and drain the tips. Whisk the eggs, cream and Dijon together and stir in the onion. Season with salt and pepper and the juice of the remaining half lemon.

Preheat the oven to 180ºC. Drain the salmon and flake it into fairly large pieces, discarding the skin and bones. Scatter it into the pastry case and mix the asparagus stems through the fish. Pour over the egg mixture, then arrange the asparagus tips on top.

Bake for 25 minutes or until the tart is golden and set but still has a slight wobble in the centre. Let it cool, then serve either just warm or at room temperature.