- 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
- 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
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