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Smoked Salmon & Ricotta Savoury Pastries

Ingredients

(Makes 8)

400g smoked salmon
8 capers, finely chopped
Juice of ¼ a lemon
4 tbsp smooth ricotta
2 sheets shortcrust pastry
½ shallot, finely chopped
½ shallot, finely sliced
2 tbsp shaved Parmesan
Handful of seedless grapes, chopped
Small bowl of wild roquet
Splash of extra virgin olive oil

Method

Cut the pastry into quarters and crimp the edges to form a crust around the outside and place onto a lined baking tray.

In a mixing bowl combine the ricotta, Parmesan, capers, grapes and finely chopped shallot until thoroughly mixed.

Place 1 heaped tsp of cheese mix into the centre of each pastry square and spread a little (not all the way to the edges,) then bake at 200°C for 12-15 minutes.

Squeeze the lemon juice over the roquet and finely sliced shallot, pour in the oil and massage together.

Curl a slice of smoked salmon into a wide rosette, place on top of the baked pastry and top off with a small garnish of dressed roquet and shallot.