Baked Ricotta with Smoked Salmon and Caper Salsa
Serves: 6
INGREDIENTS
500g ricotta cheese
100g feta cheese
1⁄2 preserved lemon, flesh discarded and rind finely chopped
3 tablespoons chopped dill
1 egg, lightly beaten
olive oil
sliced smoked salmon
METHOD
If the ricotta is particularly wet, place in a sieve and allow to drain for 1 hour.
Preheat the oven to 190ºC. Lightly oil six 200ml custard cups or ramekins.
Crumble the ricotta and feta into a large bowl and combine together.
Add the preserved lemon, the dill and the beaten egg and mix well.
Divide the mixture between the custard cups – they should be about 2/3 full.
Press the mixture down gently, drizzle each with a little olive oil and cover loosely with tin foil.
Bake 15 minutes, remove the tinfoil and bake a further 5-10 minutes until the ricotta is set. Remove from the oven and set aside to cool.
To serve: Allow 2 to 3 slices of smoked salmon per person.
Using a small palette knife, gently unmould the baked ricotta from the custard cup and place on individual serving plates. The ricottas are best served warm or at room temperature.
Spoon over some of the caper salsa and arrange the smoked salmon on the side.
Serve with slices of lightly grilled or toasted ciabatta. Serves 6
Preserved lemons – salted lemons in brine are integral to North African and Eastern Mediterranean cooking. Use only the rind, finely chopped to add to chicken or fish dishes, sauces, and dressings.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!