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Ibores Cheese, Asparagus and Smoked Salmon Pie - Pastel de Salmón Ahumado, Espárragos y Queso Ibores

Ibores Cheese, Asparagus and Smoked Salmon Pie

Makes 6 servings.

Prep Time: 1 hour

Cook Time: 45 min.

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11 oz Ibores cheese (or Garrotxa)
2 tbsp milk
7 oz butter
1.5 oz cornstarch
2 eggs
7 oz asparagus
7 oz smoked salmon
9 oz flour
1 stick of butter
1.5 oz lard
1 egg
2 tsp water

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To make the pastry, pour the flour onto the work surface and form into a mound. Make a hole in the center and add the butter, lard, egg, water and salt. Knead together then leave to stand for 10 minutes. Roll out the pastry and line a pie dish. Prick with a fork and bake at 350 degrees F. Gently heat together the milk, butter and cheese until melted. Bring to a boil and add the eggs and cornstarch diluted in a little water.

Finely slice the salmon and place on the pastry base. Pour over the cheese mixture and add the cooked asparagus tips. Bake at 375 degrees F for 5 minutes until brown.

Cut into triangles and serve with a garnish of interwoven salmon strips and asparagus.

Recipe courtesy of Spain GourmeTour magazine.

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