wild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quichewild salmon & asparagus & filo quiche

A pairing that occurred haphazardly because I happened to have all the ingredients on hand, combining the various textures and colors, as well as the delicate flavors, to create this particular loaf-shaped quiche; crunchy, buttery, creamy, yellow, pink and green !

I didn’t grow up eating salmon nor asparagus but living here in France allowed me to appreciate both more often but to be honest, it had been 10 years that I had not eaten any farmed salmon so when I saw that wild salmon was available, I couldn’t resist. 

The fresh salmon weighed at least 2 kg and was very well priced but even after several full meals of oven-roasted salmon, it was possible to make something else with all those leftovers.

The total result of all the possible preparations was 2 days of oven-roasted salmon with vegetables, followed by 2 days of quiche and then salmon patties for one extra day. In all, it represented 10 servings, which means that buying whole fish is not only better, but also economical.

The quiche filling is a combination of roasted salmon flakes and asparagus spears, nestled inside the egg, cream and aromatic herbs mixture, with just a little cheese as a topping.

The quiche shell is composed of layered buttery sheets of fillo dough that are transparent enough to display the decorative fresh aromatic herbs sandwiched in between its outer sheets. It’s obviously decorative but what a sight indeed !

The flavors are delicate and the fresh herbs and salt-preserved lemon add some zing to this dainty dish.

I also felt like giving Chat GPT a try, to see what it could come up with, so here’s a poem, that was generated by this particular AI and that I modified later.

In the depths of the ocean blue, 
A salmon swims, sleek and true, 
Its flesh is of a rosy hue, 
Ready to be paired with asparagus, too. 
From the earth, the asparagus grows, 
Its spears tall, green, and how it knows, 
To complement the salmon's taste, 
And bring a balance to the plate. 
Together, they create a harmony, 
A blend of flavors, so full of glee, 
The salmon's richness, the asparagus' crunch, 
A match made in culinary lunch. 
Grilled or roasted, the dish is divine, 
A meal that's sure to make you shine, 
With every bite, you'll feel the delight, 
Salmon and asparagus, a true culinary sight. 
So when you're in need of something grand, 
A meal that's sure to make a stand, 
Turn to the salmon and asparagus team, 
A duo that is truly supreme.


Not a bad result, but this salmon, asparagus and filo quiche is much better than this poem, like all home-made stuff of course … :)

wild salmon & asparagus & filo quiche


4 servings x 350 grams each


filo pastry shell :

  • 200 grams (8-9 sheets) filo pastry dough (thin version, each sheet at 22 grams)
  • 100 grams (7 tbsp) melted salted butter & olive oil (half-half)
  • 3 grams (3 tbsp) fresh dill, flat leaf parsley & chives

filling :

salmon :

  • 250 grams (2 cups) pre-baked salmon (with lemon juice, garlic, fresh herbs, olive oil, salt, pepper, bay leaf) or use canned salmon

asparagus :

  • 250 grams (10 stalks) cooked green asparagus spears (trimmed, sliced, blanched & broiled from an initial weight of 450/500 grams)
  • 1,5 liter (6 cups) water (or half water & half vegetable stock)
  • 15 grams (1 tbsp) coarse sea salt
  • 30 ml (2 tbsp) lemon juice 
  • 30 ml (2 tbsp) olive oil
  • 2,5 grams (½ tsp) fine sea salt
  • 1 gram (¼ tsp) black pepper

creamy filling :

  • 250 grams (4 large or 1 cup) eggs, beaten
  • 200 grams (1 cup) crème fraiche (or sour cream)
  • 50 grams (½ cup) grated mixed mild cheeses (mozzarella, swiss, cheddar)
  • 5 grams (4 ½ tbsp) fresh dill, flat-leaf parsley & chives
  • 5 grams (½ tbsp) preserved lemon, finely diced
  • 7,5 grams (1 ½ tsp) fine sea salt
  • 2 grams (½ tsp) ground mixed peppercorns


  • prepare the pre-roasted salmon by breaking down into smaller pieces or flakes and set aside
  • *note : you can also use an equivalent weight in prepared canned salmon, and simply add ½ tsp crushed garlic, 1 tsp lemon juice, ¼ tsp salt and ¼ tsp pepper …
  • measure your asparagus spears so that they fit into your loaf-shaped baking dish and cut them down to size, a bit shorter than the baking tin, discard the tougher pale ends and slice the extra tender green parts into thinner slices
  • boil 1 ½ liters (6 cups water and/or vegetable stock) with 1 tbsp salt and 2 tbsp lemon juice and when boiling, add the trimmed asparagus spears and all the little extra slices and boil for 4-5 minutes maximum, then remove and drop them all in ice water for 5 minutes, then remove and pat dry
  • preheat oven to 210°C
  • brush the asparagus spears and extra little green slices with olive oil and sprinkle with the salt and pepper, then transfer to a baking sheet covered with baking paper and broil on the middle rack for 5 minutes, then remove them and let them cool down (reserve some little asparagus slices for the top of the quiche, to be added later)
  • prepare the filo shell by laying down one sheet of filo and brush on both sides with the melted butter mixed with olive oil on each side and decoratively lay the parsley leaves, dill fronds and chives on top and then place another sheet of brushed filo on top (to sandwich the leaves in between because this will be the outer sheet, then lay these 2 sandwiched sheets inside your baking tin and trim the excess filo sheets that extends beyond the rim
  • then lay another 6-7 sheets of filo, that were individually brushed with the melted butter and olive oil mixture, one by one inside your baking loaf tin and press into shape, then cut off the excess on top and slice the extra filo into smaller pieces and set them aside (it will be added to the filling later)
  • prepare the filling by mixing together the filling ingredients such as the beaten eggs, crème fraîche, salt, pepper, sliced preserved lemon, fresh herbs (but reserve some herbs for the top later) and whisk until smooth (do not add the grated cheeses yet)

assembly : 

  • preheat the oven to 190°C
  • place one third of the salmon flakes, asparagus spears and sliced asparagus on the bottom and pour one third of the creamy filling on top, add some of the excess filo too, then repeat 2 more times until everything is used up and brush the cut filo edges on top with some melted butter and olive oil (so they don’t burn too quickly)
  • bake the quiche for 30-35 minutes and after the initial 30-35 minutes, remove from the oven, sprinkle the top with the grated cheeses and some remaining herbs and sliced asparagus (if you have extra) and keep baking for an additional 15-20 minutes, until puffy and golden
  • *note : it is better to add the grated cheeses after an initial baking period, because if added at the beginning, they create a barrier when melted and do not let the quiche filling underneath cook correctly because it’s a quite high quiche inside loaf tin, as opposed to a flatter & wider pie dish …
  • remove from the oven, let cool down for at least 10-15 minutes before removing and slicing and serve with a green salad.