SMOKED SALMON AND CHIVE TARTS

Serves 12 Prep and cook time 25 minutes

8 sheets Antoniou Fillo Pastry

100g Beautifully Butterfully Butter

400g smoked Almare Salmon Slices 500g Emporium Selection Ricotta Cheese 1 tablespoon horseradish cream 2 tablespoons Westcliff Lemon Juice ¼ cup finely chopped chives, plus extra, to serve

12 small caperberries

1. Preheat the oven to 200°C (180°C fan-forced).

2. Cut each fillo sheet in half lengthways, then into three crossways. Lightly brush one fillo square with butter.

Top with another fillo square on an angle to form a star shape. Repeat layers with another two fillo squares. Place pastry into a lightly greased

⅓ cup capacity muffin pan. Repeat with remaining pastry and butter to make 12 pastry cups.

3. Bake pastry cups for about 5 minutes or until browned lightly and crisp; cool. 4. Meanwhile, reserve half of the best slices of salmon. Blend or process the remaining salmon with ricotta, horseradish cream and lemon juice until smooth. Stir in the chives.

Season to taste with freshly ground black pepper.

5. Fill pastry cups with ricotta mixture; top with reserved salmon slices, caperberries and extra chives.