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:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
0	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.