Salmon and Dill Autumn Flan

Ingredients
(Serves 6)
375g (12oz) fresh salmon, cooked
225g (8oz) Ricotta cheese
225g (8oz) Quark
50g (2oz) fresh dill, chopped
Grated rind of 1 lemon
2 large eggs
Salt and black pepper
25g (1oz) butter
1 tblsp olive oil
8 Sheets of filo pastry
To garnish: a sprig of dill

Method
Flake the cooked salmon, removing any skin and bones. Place the ricotta, Quark, dill, lemon
rind and the eggs into a large basin and mix well together. Add the flaked fish and season to
taste.

Melt the butter together with the olive oil. Use 5-6 sheets of the pastry to line a 20cm (8-inch)
flan dish or tin, brushing well with the melted butter and oil between each layer of pastry. Let
the pastry hang over the sides of the flan dish. Pour the salmon and dill mixture into the pastry
case. Take the remaining filo pastry, roll it up and cut into slices, like a Swiss roll.

Fold the overhanging pastry over the top of the filling and arrange the filo pastry slices on the
top of the flan and brush with the remaining butter and oil.

Cook on the floor of the roasting oven for about 20 minutes.

The International Food Database
Where you can find different recipes around the world
http://ifooddb.blogspot.com/