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Tasmanian Salmon, Leek, Potato & Ricotta Pie (serves 4)
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Ingredients:
250gms Tasmanian Salmon fillets, skinned, boned
& roughly chopped
2 tbsp light olive oil
2 large leeks, washed & sliced into rings
4 medium potatoes, par-boiled & cut into sml chunks
200gms of ricotta cheese
Salt & pepper to season
1 egg, lightly beaten
2 sheets of ready rolled puff pastry, 1 /3 pastry sheet for
decoration
Egg wash
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Method:
Preheat the oven to 220°C.
Lightly oil a baking tray & cook pizza base for 8mins until
light brown.
Prepare topping ingredients.
Spread tomato pasta sauce over pizza & arrange slices of mozzarella
over top of tomato sauce.
Distribute Smoked Salmon over the cheese.
Mix sour cream & lemon zest.
Carefully dot over top of Salmon.
Sprinkle with chopped green onions & sprigs of dill.
Bake for 15-20mins until the cheese has melted & topping lightly
browned.
Cut into wedges and serve with salad.
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