Filo Pastry cups with Baked Eggs & Smoked Salmon
- Step 1
Preheat oven to 180°C. Brush four holes of a muffin pan with melted butter to lightly grease.
- Step 2
To make the filo pastry cups, first cut the filo sheets in half, then place in a stack and cut into quarters. Pace one square in each muffin tray and brush with melted butter. Repeat this process five times, until the filo has formed a cup shape. Cook in oven for 5 minutes or until just crisp.
- Step 3
To make the filling, beat the ricotta and eggs together in a medium bowl until combined. Mix in the parmesan, shallots, dill and chilli flakes. Season with salt and pepper.
- Step 4
Remove the filo cases from oven and fill with the egg mixture. Reduce the oven temperature to 160°C and cook for a further 10 minutes.
- Step 5
Arrange slices of smoked salmon on top of each cup and sprinkle with chopped capers. Garnish with extra dill. *Recipe developed by Bianca Johnston and Thalia Papadakis.
- 2 170g Tassal salmon portions, skinless
- 50g butter, melted
- 6 sheets filo pastry
- 125g Ricotta cheese
- 3 eggs
- 2 Tbsp finely grated parmesan
- 1 green shallot, finely chopped
- 2 tsp dill, finely chopped
- 1/4 tsp chilli flakes
- Salt and pepper, to season
- 200g Tassal smoked salmon, cut into thin strips
- 2 Tbsp capers, chopped
- 3 dill sprigs, to garnish