Filo pastry tarts with salmon

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Fresh spring snack of crispy filo dough trays filled with fresh ricotta and smoked salmon


100 gr smoked salmon
250 ricotta
2 to 3 spring onions
1 lemon
½ pack of phyllo dough (5 sheets), thawed
pinch of salt and pepper
liquid or melted butter for greasing
Muffin tin for at least 9 muffins


Heat the oven to 200 degrees. Grease the muffin tin with a little butter. While they are all on top of each other, cut the sheets of filo dough into 9 equal pieces. Take a square sheet of filo dough and spread with a layer of melted butter.
filo pastry tarts with salmon 01
filo pastry tarts with salmon 01

filo pastry tarts with salmon 01
Place another sheet diagonally on top and spread another layer of butter. Repeat until there are 5 squares on top of each other in a star shape and gently push into the muffin cups. Bake the filo pastry cases for about 15 to 20 in the oven until they are nicely browned and crispy. Meanwhile, grate the zest of the lemon (reserve some for garnish if you wish) and fold through the ricotta.
filo pastry tarts with salmon 01
filo pastry tarts with salmon 01

filo pastry tarts with salmon 01
Cut the spring onions into rings and add a pinch of salt and pepper to the ricotta. Remove the filo pastry cups from the oven and let cool. Fill them with the ricotta mixture, place a piece of salmon on top and garnish with lemon zest if desired.

Source: Leukerecepten by leukerecepten-nl.
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