Traditional Welsh Salmon & Asparagus Flan

Line a tart tin with shortcrust pastry and blind bake for 10 minutes. Cut fresh Usk salmon into chunks.

Blanch green asparagus spears for 2 minutes and refresh in cold water.

Arrange the salmon and asparagus in the pastry case.

Whisk together eggs, double cream, lemon zest, and plenty of fresh dill. Season well.

Pour the custard over the fish and bake at 180°C (350°F) for 25-30 minutes until set.

A delicate seasonal dish celebrating the legendary salmon of the River Usk.