Smoked Salmon Quiche in Filo Pastry
This smoked salmon quiche with ricotta cheese will provide a delicious meal or can be served cold in slices to accompany a salad or form part of a buffet.
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Smoked Salmon,Fillet | Main | Bake | 30 mins to 1 hour |
Ingredients
- 8 sheets JS filo pastry
- 25g butter, melted
- 75ml cooking oil
- 250g tub ricotta cheese
- 4 medium size eggs, beaten
- 125g pack smoked salmon trimmings
- 2 x 15ml spoons lemon juice
- 142ml carton single cream
- freshly ground black pepper
- 15ml spoon dill, chopped
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Lightly oil a 25cm round dish.
Lay one sheet of filo pastry (keep the rest wrapped in cling film) on the board and with a pastry brush, brush over with the melted butter mixture, then lay the piece of filo into the dish. Repeat until four sheets are in place.
Mix together in a food processor, the ricotta cheese, beaten eggs, smoked salmon trimmings, lemon juice, chopped dill, black pepper and cream. Pour into the pastry case.
Oil a further four sheets of filo laying two on top of the mixture and tucking in the edges. Scrunch the other two pieces of filo onto the top to make a crispy topping.
Bake in the preheated oven for 35 minutes or until the filling feels firm to the point of a knife.
