| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sainsbury13 | 4 | Servings | |
INGREDIENTS
| 8 | Sheets JS filo pastry | |
| 25 | g | Butter, melted 1oz |
| 75 | Cooking oil | |
| 1 | 250 g tub ricotta cheese | |
| 4 | Size eggs, beaten | |
| 1 | 125 g pack smoked salmon | |
| trimmings | ||
| 2 | T | Lemon juice |
| 1 | 142 ml carto single cream | |
| Freshly ground black pepper | ||
| 1 | T | Dill, chopped |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 13.4mg
Sodium: 2.4mg
Potassium: 37.6mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g