Procedures:
------------------------------FOR THE FILLING------------------------------
1 250 g tub ricotta cheese
4 md Size eggs; beaten
1 125 g pack smoked salmon
-trimmings
2 tb Lemon juice
1 142 ml carto single cream
Freshly ground black pepper
1 tb Dill; chopped
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Lightly oil a 25cm (10 inch) 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.
Notes Can be served hot or cold.
Converted by MC_Buster.
NOTES : A crispy variation of smoked salmon quiche.
Converted by MM_Buster v2.0l.
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