A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
1 tsp. Lucy Bee Starseed Omega Oil
50g gluten free plain flour
200g Greek yoghurt
1 tbsp. Dijon mustard
A pinch of fresh dill
5 long asparagus stalks, broken into 3cm pieces
Preheat the oven to 180C, 350F, gas mark 4.
Roll out the pastry. I’ve used shop-bought gluten free pastry and I’ve found the best way to roll it out is to use it from chilled and have cold hands too. Knead it with a little gluten free plain flour. Dust your work surface with this flour, lay out a sheet of cling film and place the pastry on top of this. Cover with another layer of cling film then roll out using a rolling pin. Make sure the pastry is covered with cling film as this makes it easier to work with.
Once the pastry is to the size and shape you want for the tin, take the top layer of cling film off and turn the pastry over into the tart tin (so that you’re left with pastry on the base of the tin and cling film on the top.) Flatten into your tin and chill in the fridge.
Wrap the salmon in foil parcels with seasoning. Place these on a baking tray along with the asparagus, drizzle some Lucy Bee Starseed Omega Oil over the asparagus and bake for 13-15 minutes.
Remove the pastry filled tart tray from the fridge, discard the cling film and bake in the oven for 5 minutes to golden slightly.
Meanwhile, mix the flour, Greek yoghurt, eggs, mustard and dill in a large bowl using an electric whisk.
Once the salmon is cooked through, remove from the oven and shred. Add the salmon to the yoghurt mixture along with the asparagus. Tip onto the pastry base and season.