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How to make Salmon, ricotta and dill tarts

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 sheets frozen puff pastry, just thawed
  • 1 tablespoon olive oil
  • 260g pkt frozen Tassal Tasmanian Salmon, thawed
  • 300g fresh ricotta
  • 1/3 cup fresh dill sprigs
  • 2 teaspoons wholegrain mustard
  • Finely grated lemon rind, to serve
  • Mixed salad leaves, to serve

Method

  • 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.