6 slices low-GI white bread
60 g salmon fillet, finely chopped
2 green shallots, trimmed, finely sliced
1 Tbsp finely chopped dill, plus extra to serve
50 g light ricotta
60 g free-range egg
60 ml low-fat milk
½ tsp Dijon mustard
- Preheat oven to 180°C (fanforced). Spray 12 x 30ml (11/2 Tbsp) round-bottomed patty pans with cooking spray.
- Using a rolling pin, roll each slice of bread out until thin. 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. Use rounds to line patty pans, pressing down firmly. Bake for 4 minutes. 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 spread over base. Top with the salmon mixture. Whisk egg, milk and mustard together and pour a little into each case. Bake for 15-20 minutes or until set and light golden brown. Serve warm with dill sprigs.