| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 8 |
|
Sheets JS filo pastry |
| 25 |
g |
Butter; melted (1oz) |
| 75 |
ml |
Cooking oil |
| 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 |
INSTRUCTIONS
FOR THE FILO
FOR THE FILLING
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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