Salty Easter Nest

Method

1. 1

   Preheating the oven

2. 2

   Start by preheating your oven to 180°C (th.6). This step is essential to ensure a homogeneous baking of the laminated dough, which must be golden and crispy at the outlet of the oven. Take advantage of preheating to prepare the other ingredients.

3. 3

   Preparation of asparagus

4. 4

   Wash the green asparagus carefully and lightly peel the base if necessary. Dip them for a few minutes in a saucepan of boiling salty water so that they are tender while remaining crisp. Drain them then and pass them under cold water to fix the color.

5. 5

   Preparation of the laminated base

6. 6

   Roll the laminated dough over a plate covered with baking paper. Mix the thick fresh cream with Dijon mustard, salt and pepper. Spread this mixture evenly over the dough, leaving a border. Beat the egg and brush the edges of the dough for a nice gilding.

7. 7

   Cooking dough

8. 8

   Bake the flaky dough garnished for about 20 minutes, until it is golden. Watch for cooking to avoid the dough browning too much. At the outlet of the oven, cool for a few minutes on a grid to obtain a perfect texture.

9. 9

   Preparation of lining

10. 10

    Mix the fresh cheese with finely chiseled aneth, lemon juice, salt and pepper in a bowl. This mixture must have a creamy, light and fragrant consistency. Set aside fresh as the base cools for flavours to develop.

11. 11

    Nest Assembly

12. 12

    Place the cooled laminated base on your serving dish. Stir generously in fresh cheese with herbs. Divide the asparagus harmoniously into a nest in the centre. Have smoked salmon strips in a circle or small rolls to imitate small Easter eggs.

13. 13

    Finishing and service

14. 14

    Add a few fresh plumes to the top for the final touch. Serve your salty Easter nest immediately, accompanied by a seasonal salad for a festive and spring meal. Cut in equal shares to enjoy your guests at brunch or aperitif time.

Nutrition

calories

249

fatContent

15.2

fiberContent

1.8

sugarContent

2.5

sodiumContent

1.3

proteinContent

8.6

carbohydrateContent

18.7

saturatedFatContent

6.5

Indicative values from the source, for the original recipe.

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