Rich salmon is ideal with creamy ricotta, tangy mustard and just a hint of zesty lemon to finish off the tarts.
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 1Preheat 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 2Meanwhile, 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 3Crumble ricotta into tart shells. Top with salmon, dill, mustard and lemon rind. Serve with the salad leaves.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2251 kj
Energy
34g
Fat Total
16g
Saturated Fat
3g
Fibre
27g
Protein
103mg
Cholesterol
292.8mg
Sodium
3g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Swap it: For a vegetarian tart, swap the salmon for semi-dried tomatoes, mustard for olive tapenade and dill for basil and omit the lemon.
- Author: Michelle Southan
- Image credit: Craig Wall
- Publication: Australian Good Taste
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