SMOKED SAL­MON, DILL AND RI­COTTA MINI QUICHES

Diabetic Living - - Celebrate -

A bite-size canapé that won’t spoil your ap­petite.

PREPA­RA­TION TIME: 25 MINS COOK­ING TIME: 20 MINS SERVES 4 (MAKES 12, 3 PER

SERVE AS A STARTER)

Cook­ing spray

6 slices (30g each) low-GI

white bread

60g salt-re­duced smoked

sal­mon, finely chopped

2 green shal­lots, trimmed,

finely sliced

1 Tbsp finely chopped dill, plus

ex­tra sprigs, to serve

Freshly ground black pep­per

50g light Pan­talica Smooth Ri­cotta 60g egg

60ml (1/4 cup) low-fat milk

1/2 tsp Di­jon mus­tard

1 Pre­heat oven to 180°C (fan­forced). Spray 12 x 30ml (11/2 Tbsp) round-bot­tomed patty pans with cook­ing spray.

2 Us­ing a rolling pin, roll each slice of bread out un­til thin. Us­ing a 6.5cm round cut­ter, cut 2 rounds out of each slice of bread, us­ing re­main­ing bread to make into bread­crumbs and freeze. Roll each round out a lit­tle more with the rolling pin. Use rounds to line patty pans, press­ing down firmly. Bake for 4 min­utes. Re­move from the oven and set aside.

3 Com­bine sal­mon, shal­lots, dill and pep­per in a small bowl. Di­vide the ri­cotta evenly be­tween the bread cases and spread over base. Top with the sal­mon mix­ture. Whisk egg, milk and mus­tard to­gether and pour a lit­tle into each case. Bake for 15-20 min­utes or un­til set and light golden brown. Serve warm with dill sprigs.

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