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Photo of Salmon and ricotta tart by WW

Salmon and ricotta tart

Total Time
1 hr
15 min
45 min
This elegant dish is surprisingly simple - layers of filo encase a flavour-packed filling of eggs, salmon, dill and capers.


Filo pastry

75 g, (4 sheets)

Fresh dill

¼ cup(s), coarsely chopped, plus extra sprigs to garnish

Smoked salmon

200 g, coarsely chopped

Low-fat ricotta cheese

150 g

Capers, rinsed, drained

1 tbs, finely chopped

Green shallot(s)

3 individual, (green), finely chopped

Fresh lemon rind

1 tsp, finely grated


2 medium, lightly beaten

Skim milk

½ cup(s), (125ml)

Oil spray

5 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Spray a 34cm x 11cm rectangular or a 20cm round loose-based flan tin with oil.
  2. Place 1 sheet of filo on a workbench. Lightly spray filo with oil and top with another sheet of filo. Repeat with remaining filo and oil spray. Press pastry into flan tin and roughly trim edges. Place tin on a baking tray. Bake for 8 minutes or until lightly golden.
  3. Reduce oven to 160°C or 140°C fan-forced. Place the chopped dill and the remaining ingredients in a medium bowl. Season with salt and freshly ground black pepper. Stir well to combine. Pour salmon mixture into pastry case. Bake for 30–35 minutes or until filling is set. Serve garnished with dill sprigs.