Smoked Salmon, lemon and ricotta tarts
Smoked Salmon, lemon and ricotta tarts

Appetizers / Snacks

Smoked Salmon, lemon and ricotta tarts

20 MINS

Cooking

8

Portions

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Subject to store availability

Ingredients

  • Mowi smoked salmon 2 pack
  • Ricotta – 250g
  • Lemon – juice & zest – x 1
  • Fresh basil – chopped or torn – small handful (10g)
  • Parmesan cheese – finely grated – 25g
  • Freshly ground pepper  – To taste
  • Slow roast tomatoes – see attached recipe (or buy good quality sundried tomatoes) – 16 halves
  • Breadcrumbs – 1tbsp (8g)

Slow roast tomatoes

  • Vine ripened cherry tomatoes
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper

Method: This can be made the day before and placed in a fridge until required. Pre-heat the oven to 100°c fan. Halve the tomatoes widthways and place cut side up on a greaseproof lined baking tray.  brush with olive oil and season. Sprinkle the tomatoes with a few drops of balsamic vinegar. Bake for around 1 hour or until soft and slightly shrivelled. Remove and cool.

Smoked Salmon, lemon and ricotta tarts

Method

  1. Place the ricotta in a bowl and add the lemon zest, parmesan, basil, and a good squeeze of lemon juice. Season with pepper and mix through (there should be enough salt coming through the smoked salmon and parmesan, so there shouldn’t be any need to add salt to the mix).
  2. Cut each slice of smoked salmon in half (down the centre of the salmon). line a non-stick muffin tray with 2 halves of smoked salmon per tart to form a cup. Trim the edges of the smoked salmon with a pair of Scissors to round off (Any trimmings from the smoked salmon can be chopped and mix through the ricotta mix).
  3. Divide the ricotta evenly between the smoked salmon cups
  4. Place two slow roasted tomatoes on the top of each tart
  5. Place the smoked salmon tarts in a Pre-heat oven (170°c fan) for 12 minutes
  6. Remove from the oven and leave to rest for 3-4 minutes before gently removing from the tray and serve.
  7. Can be served as part of a buffet. Alternatively, cook a few extra tomatoes, dress some salad leaves and make a great Christmas starter.

 

Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Mowi smoked salmon 2 pack
  • Ricotta – 250g
  • Lemon – juice & zest – x 1
  • Fresh basil – chopped or torn – small handful (10g)
  • Parmesan cheese – finely grated – 25g
  • Freshly ground pepper  – To taste
  • Slow roast tomatoes – see attached recipe (or buy good quality sundried tomatoes) – 16 halves
  • Breadcrumbs – 1tbsp (8g)

Slow roast tomatoes

  • Vine ripened cherry tomatoes
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper

Method: This can be made the day before and placed in a fridge until required. Pre-heat the oven to 100°c fan. Halve the tomatoes widthways and place cut side up on a greaseproof lined baking tray.  brush with olive oil and season. Sprinkle the tomatoes with a few drops of balsamic vinegar. Bake for around 1 hour or until soft and slightly shrivelled. Remove and cool.

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