Asparagus and Smoked Salmon Tart
The Franschhoek Valley is full of farms raising salmon trout, a kind of trout with salmon-colored flesh and one of the region's specialties. Barak Hirschowitz of Tides restaurant at the Bay Hotel in Cape Town uses the smoked fillets to add an earthy, salty flavor to his spring tart, but readily available smoked salmon makes a fine substitute. More Brunch Recipes
May 2004