Ricotta cheese 250g
Sliced Smoked Salmon 200g
1 tomato deseeded and diced
½ small red onion diced
Fresh juice ½ Lemon
Salt and ground black pepper
Fresh chives for garnish
Line 2 ramekins (or coffee cups) with clear film (plastic wrap), leaving plenty overhanging the sides. Use enough salmon to line the ramekins. Cut the fish into strips long enough to flop over the edges.
Chop the remaining smoked salmon and place into a clean bowl; add Ricotta cheese, lemon juice, diced tomato and red onion. Mix together, add salt and ground black pepper to your taste. If the salmon is quite oily, it may be necessary to add a little more lemon juice.
Spoon the mixture into the prepared ramekins. Bring over the loose strips of salmon to cover the mixture completely. Cover and chill for at least 30 minutes, then turn out of the moulds and discard the clear film. Garnish with sticks of chives. Serve with brown bread.
Restaurante Infusion - C/ Crucero Baleares - Corralejo. Tel.: 0034 633 551 354