Instructions: Preheat the oven to 180 C, 350 F, Gas Mark 4.

Lightly oil a 25cm (10 inch) round dish.

Lay one sheet of filo pastry (keep the rest wrapped in cling film) on the board and with a pastry brush, brush over with the melted butter mixture, then lay the piece of filo into the dish. Repeat until four sheets are in place.

Mix together in a food processor, the ricotta cheese, beaten eggs, smoked salmon trimmings, lemon juice, chopped dill, black pepper and cream. Pour into the pastry case.

Oil a further four sheets of filo laying two on top of the mixture and tucking in the edges. Scrunch the other two pieces of filo onto the top to make a crispy topping.

Bake in the preheated oven for 35 minutes or until the filling feels firm to the point of a knife.

Notes Can be served hot or cold.

NOTES : A crispy variation of smoked salmon quiche.

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