SMOKED SALMON, DILL AND RICOTTA MINI QUICHES

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.