September 23, 2018
Fish, Salmon, Dairy,
Cheese, Eggs, Appetizers, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Oven Bake, Diabetic, Kosher, Low Fat, Hot Appetizers more
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"From Australian Better Homes & Garden Diabetic Living November/December 2017. NOTE - recipe makes 12 and suggested 3 per person as a starter."
Preheat oven to 180C fan forced.
Spray 12 x 30ml (1 1/2 tablespoons) round bottomed patty pans with cooking spray.
Using a rolling pin, roll each slice of bread out until thin and using a 6.5cm round cutter, cut 2 rounds out of each slice of bread, using remaining bread to make into breadcrumbs and freeze.
Roll each round out a little more with the rolling pin and using rounds to line the patty pans, pressing down firmly and bake for 4 minutes and then remove from the oven and set aside.
Combine salmon, shallots, dill and pepper in a small bowl.
Divide the ricotta evenly between the bread cases and spred over the base and then top with the salmon mixture.
Whisk egg, milk and mustard together and pour a little into each case and bake for 15 to 20 minutes or until set and light golden brown and serve warm with dill sprigs to garnish.
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