Smoked
Salmon with Ricotta and Herbs
6 ounces smoked salmon, sliced
1/2 small clove garlic
salt and pepper
1 cup ricotta cheese
4-5 tablespoons chopped parsley
2 tablespoons snipped chives
Line 4 ramekins with smoked salmon,
as above. Crush the garlic with a little salt, then
mix it with the ricotta and herbs. Season to taste.
Spoon the mixture into the ramekins
and fold the flaps of smoked salmon over the top.
Chill for at least 1 hour. Run a round-bladed knife
around the inside of each ramekin and carefully
unmold onto individual plates. Garnish with a few
sprigs of parsley and a wedge of lemon. Serve with
whole-wheat bread and butter.
SERVES 4
