- 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).
- 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).
- Divide the ricotta evenly between the smoked salmon cups
- Place two slow roasted tomatoes on the top of each tart
- Place the smoked salmon tarts in a Pre-heat oven (170°c fan) for 12 minutes
- Remove from the oven and leave to rest for 3-4 minutes before gently removing from the tray and serve.
- Can be served as part of a buffet. Alternatively, cook a few extra tomatoes, dress some salad leaves and make a great Christmas starter.
- Asia
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