Smoked salmon and ricotta cigars
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Prep Time
15 Minutes
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Cook Time
25 Minutes
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Yield
10
Ingredients
- 1 x 95g can Safcol Premium Smoked Salmon, drained
- 200g ricotta
- ½ red onion, finely diced
- 1 tablespoon dill, chopped
- 2 tablespoons pinenuts
- ¼ teaspoon lemon zest
- ½ teaspoon cracked black pepper
- 10 sheets filo pastry
- 2 tablespoons butter, melted
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 170°C.
- Heat a dry, flat pan over a medium heat (do not put any oil or liquid in the pan), add the pine nuts and dry-fry, tossing often, until they turn a golden brown. Remove from heat and put aside on a sheet of baking paper
- Mix the salmon, ricotta, onion, dill, pine nuts and lemon zest until well combined. Add cracked pepper to taste.
- Lay one layer of filo out and lightly brush with melted butter. Put a large tablespoon of the mix on the bottom corner of the pastry, approximately 5 cm from the edges. Shape into a cigar with your fingers, then roll the pastry diagonally up to the opposite corner, folding in the outside pieces to fit the shape of the filling. Place on a baking tray lined with baking paper. Repeat until all cigars are rolled then brush melted butter over the formed cigars and sprinkle with sesame seeds.
- Bake for approximately 25 minutes or until pastry has turned gold brown and crisp. Serve warm with a fresh garden salad, or on their own as a canapé.
| Servings: | 3-5 |
| Ready in: | 40 Minutes |
| Course: | Finger Food, Snack, Comfort Food |
| Recipe Type: | Canapés |
| Ingredient: | Salmon |
Smoked salmon and ricotta cigars
A full flavoured, easy and healthier version of “cigari böregi”, these baked smoked salmon and ricotta cigars are a sophisticatedly simple entree or canapé.
If you like salmon, be sure to check out our salmon recipes page for more inspiration!
