ASDA part of the Wal-Mart family

• 2 x 260g packs Asda Skinless Boneless Salmon Fillets
• 4 medium eggs
• 2 x 100g packs Asda Asparagus Tips
• 680g pack frozen shortcrust pastry, thawed
• Little plain flour for rolling out
• 8tbsp crème fraîche
• 50g Gruyere cheese, grated
• 3tbsp chopped dill

1 Preheat the oven to 190C/170C Gas 5. Place a sheet of foil in a roasting tin, lay the fish on top, season and add 2tbsp water. Wrap to make a loose parcel with plenty of room for air to circulate and cook for 15 minutes. Cool, drain the liquid and flake the fish.

2 Meanwhile, boil two of the eggs for eight minutes. Drain and leave to cool in cold water. Shell and chop roughly.

3 Cook the asparagus in boiling water for 1 minute, drain and refresh under cold water. Leave on kitchen paper to absorb any liquid.

4 Put a baking tray in the oven to heat. Roll the pastry into two rounds the thickness of a pound coin. Use one piece to line a 20cm round cake tin with an overlap of 1cm. Lightly beat one egg with the crème fraîche and the cheese and season. Add the dill and spread half over the pastry base.

5 Add the asparagus, top with the hard boiled egg and the salmon. Spoon over the rest of the crème fraîche.

6 Brush the rim with the last egg, lightly beaten, and put the lid on. Press the edges together and trim, leaving a 5mm rim. Brush the top with egg and make 3 cuts in the lid to let the steam escape. Place on the baking tray and bake for 40 minutes. Leave to cool before removing from the tin.

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