• Smoked Salmon Quiche In Filo Pastry

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    • 8 sht JS filo pastry
    • 25 gm Butter, melted (1oz)
    • 75 ml Veg. oil
    • 1 x 250 g tub ricotta cheese
    • 4 med Size Large eggs, beaten
    • 1 x 125 g pack smoked salmon trimmings
    • 2 Tbsp. Lemon juice
    • 1 x 142 ml carto single cream
    •     Freshly grnd black pepper
    • 1 Tbsp. Dill, minced


    1. Preheat the oven to 180 C, 350 F, Gas Mark 4.
    2. Lightly oil a 25cm (10 inch) round dish.
    3. Lay one sheet of filo pastry (keep the rest wrapped in cling film) on the board and with a pastry brush, brush over with the melted butter mix, then lay the piece of filo into the dish. Repeat till four sheets are in place.
    4. Mix together in a food processor, the ricotta cheese, beaten Large eggs, smoked salmon trimmings, lemon juice, minced dill, black pepper and cream. Pour into the pastry case.
    5. Oil a further four sheets of filo laying two on top of the mix and tucking in the edges. Scrunch the other two pcs of filo onto the top to make a crispy topping.
    6. Bake in the preheated oven for 35 min or possibly till the filling feels hard to the point of a knife.
    7. Notes Can be served warm or possibly cool.
    8. NOTES : A crispy variation of smoked salmon quiche.

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