Cheesey fish

This is adapted from taste.com.au

300g smoked salmon ~ you could use any fish really...
1 bunch trimmed asparagus or subsitute with a canned spears 
200g camembert
8 eggs 
2/3 cup heavy cream 

Step 1
Preheat oven to 180°C / 375F. 
Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish. 
Lay out the asparagus. Arrange over the smoked salmon and top with the sliced camembert.
Step 2
Whisk together the eggs and cream with salt and freshly ground pepper. 
Pour over the camembert. 
Bake for 30-35 minutes or until puffed and golden.
Step 3
Set aside for 5 minutes to cool slightly and enjoy 😉