Salmon, ricotta and dill tarts

Name: Salmon, ricotta and dill tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 sheets frozen puff pastry, just thawed; 1 tbsp olive oil; 260g pkt frozen Tassal Tasmanian Salmon, thawed; 300g fresh ricotta; 1/3 cup fresh dill sprigs; 2 tsp wholegrain mustard; Finely grated lemon rind, to serve; Mixed salad leaves, to serve

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Cost: $8.31 /serving

Author : Michelle Southan

main dinner lunch

Ingredients

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2 sheets frozen puff pastry, just thawed1 tbsp olive oil260 grams pkt frozen Tassal Tasmanian Salmon, thawed300 grams fresh ricotta1/3 cup fresh dill sprigs2 tsp wholegrain mustardFinely grated lemon rind, to serveMixed salad leaves, to serve

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Instructions

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Step 1

Preheat oven to 200C. Stack pastry sheets on top of each other. Cut in half. Use a knife to make a 1cm-thick border around edges (don't cut all the way through). Use a fork to prick the bases. Place on a lined baking tray. Bake for 10 minutes or until golden. If the tart centres are puffed, press them down gently.

Step 2

Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Cook salmon for 2-3 minutes each side or until fish flakes easily. Flake into large pieces.

Step 3

Crumble ricotta into tart shells. Top with salmon, dill, mustard and lemon rind. Serve with the salad leaves.