Method

For the risotto:

Heat the oil and butter in a large pan. Add the shallot and cook until tender.

Add the rice and fry for a minute or so until it becomes slightly translucent.

Add a ladle full of the hot stock and stir and cook till almost evaporated.

Continue this process until the rice is tender with a slight bite and has become creamy.

Stir in the mascarpone and the flaked smoked salmon and spring onions.

Ingredients

For the risotto:

• 400g x smoked salmon
• 1 x banana shallot, finely chopped
• 225g x Arborio risotto ice
• 2 x tbsp olive oil
• 55g x butter
• 800ml x vegetable stock
• 180g x mascarpone
• 1 x bunch spring onions, finely sliced

For the filo tart:

Cut one sheet into four. Brush all with the melted butter and lay over each other at a slight angle.

Press them over a ramekin and bake at 160°C for 10 - 15 mins or until golden.

Leave to cool on paper towel to drain off any excess butter.

For the filo tart:

• 4 x sheets filo pastry
• 50g x melted butter

For the salad:

Peel the asparagus and blanch in salted boiling water for 3 - 4 mins until tender but with a bite.

Remove from water and drain.

Cut the chicory into half and slice the radicchio .

Place the radicchio in the bottom of the filo tart.

Lay the chicory and asparagus in the back of the tart case.

Bring the pan of water to the boil, add the white wine vinegar.

Add the quail eggs to the water. And cook for 2 mins.

Drain into a towel. Place one egg into the tartlet with a little more salad.

For the salad:

• 1 x bunch green asparagus
• 1 x bunch white asparagus
• 1 x head white chicory
• 1/2 x radicchio
• 4 x quails eggs
• 3 x tbsp white wine vinegar
• White truffle oil
• Sea salt
• Cracked white pepper