Smoked Salmon And Asparagus Flan

Place rack in center of oven and preheat oven to 375 degrees F. Butter a 9-inch oven-to-table quiche or tart pan (not one with a removable bottom.)

Scrub potatoes, but do not peel. Cut off and discard tough ends from asparagus. Then cut the spears on the diagonal into 1/2-inch-thick slices.

Bring a large pot of water to a boil. Add potatoes and salt. Cook until potatoes are tender (not mushy) when pierced with a knife, 12 to 15 minutes.

Add asparagus and cook 1 minute more just to set the color. Drain vegetables and pat dry. Cut potatoes into 1/2-inch pieces (Don't worry if some of the skins slip off). Toss potatoes and asparagus together in the buttered pan and salt and pepper them to taste.

Set aside 2 salmon slices for garnishing and coarsely chop the rest. Place chopped salmon and cream cheese in the bowl of a food processor or blender, and process until mixture is smooth.

Add cream, milk, eggs, half the dill, lemon zest, salt and cayenne pepper. Process a few seconds more until blended.

Pour salmon mixture over vegetables in pan. Cut reserved salmon slices into triangles or other decorative shapes and arrange them on top of flan.

Bake flan until it is set and the top is golden, about 30 minutes. Remove and cool 5 minutes. Sprinkle with remaining dill.

cook's notes

You can cook vegetables, arrange them in the buttered pan and season them a day ahead. Cool, cover and refrigerate.

You can also prepare the smoked salmon custard mixture a day ahead, pour it into a bowl or a large measuring cup with a spout, cover and refrigerate. Pour custard over vegetables in pan and decorate with reserved salmon slices when ready to bake.