INGREADIENT

• 200 g Tassal smoked salmon roughly chopped
• 1 spray cooking oil spray
• 4 sheets filo pastry
• 150 g low-fat ricotta cheese
• 3 tbs fresh dill finely chopped
• 2 eggs lightly beaten
• 1/2 cup low-fat milk
• 4 serves green salad *to serve
• 1 lemon cut into wedges *to serve
• 1 pinch salt and pepper *to taste

Direction

1. Preheat the oven to 180C. Coat a 20cm loose-based tart tin with cooking oil spray.
2. Line the base with a sheet of pastry and lightly coat it with cooking oil spray before placing the next sheet of pastry on top. Continue this with the remaining pastry sheets. Place on a baking sheet and bake for 8 minutes, until lightly golden
3. Place the salmon, ricotta, dill, eggs and milk in a bowl and mix to combine, seasoning well with salt and pepper. Gently pour the salmon mixture into the cooked pastry case.
4. Reduce the oven temperature to 160C and bake for 35 minutes or until the salmon filling is set.
5. Serve slices of the tart accompanied with a green salad and lemon wedges.