Alive and Cooking

Smoked Salmon & Ricotta Savoury Pastries

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(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


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.

Smoked Salmon & Ricotta Savoury Pastries