Smoked Salmon and Asparagus Flan

1 teaspoon butter for greasing baking dish
1/2 pound small red potatoes
1/2 pound asparagus spears
8 ounces sliced smoked salmon (divided)
1 3-ounce package cream cheese, diced
1/2 cup whipping cream
1/2 cup whole milk
2 eggs, slightly beaten
2 tablespoons fresh chopped dill weed (divided)
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
2 teaspoons salt (to add to boiling water)
1/2 teaspoon salt (or to taste)

Directions:
Place rack in center of oven; preheat over to 375.

Butter well, a p-inch 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 into1/2 inch thick slices.

Bring a large pot of water to a boil. Add potatoes and 2 teaspoons salt. Cook until potatoes are tender, but not mushy, when pierced with a knife (approx 12 to 15 min). Add asparagus and cook 1 minute more, just to set the color.

Drain vegetables and pat dry. Cut potatoes into 1/2 inch pieces. Toss potatoes and asparagus together in the buttered pan and salt and pepper them to taste.

Set aside to salmon slices for garnishing and coarsely chop the rest.

Place 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, 1/2 teaspoon salt or to taste, and cayenne pepper. Process for a few seconds more until blended.

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

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

Note: 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 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.

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