Salmon, ricotta and dill tarts

Salmon, ricotta and dill tarts

recipe image


  • 15m
    prep

  • 15m
    cook
  • 4 servings

Salmon, ricotta and dill tarts

Rich salmon is ideal with creamy ricotta, tangy mustard and just a hint of zesty lemon to finish off the tarts.

calories

2602 calories per serve

warning

Allergens: Recipe may contain gluten, wheat, mustard, milk and lactose.

8 Ingredients

  • 2 sheets frozen puff pastry, just thawed

  • 1 tbsp olive oil

  • 260g pkt frozen Tassal Tasmanian Salmon, thawed

  • 300g fresh ricotta

  • 1/3 cup fresh dill sprigs

  • 2 tsp wholegrain mustard

  • Finely grated lemon rind, to serve

  • Mixed salad leaves, to serve

  • Select all ingredients

3 Method Steps

  • Preheat oven to 200C. Stack pastry sheets (2 sheets frozen puff pastry, just thawed) 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.

  • Meanwhile, heat oil (1 tbsp olive oil) in a non-stick frying pan over medium-high heat. Cook salmon (260g pkt frozen Tassal Tasmanian Salmon, thawed) for 2-3 minutes each side or until fish flakes easily. Flake into large pieces.

  • Crumble ricotta (300g fresh ricotta) into tart shells. Top with salmon, dill (1/3 cup fresh dill sprigs), mustard (2 tsp wholegrain mustard) and lemon rind (Finely grated lemon rind, to serve). Serve with the salad leaves (Mixed salad leaves, to serve).

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Recipe 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.

NUTRITIONAL INFORMATION

Nutrition per Serving

%Daily Value#

Image by Craig Wall

Better for you

Recipes with a Health Score of 6.0+

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