500g ricotta cheese
100g feta cheese
1⁄2 preserved lemon, flesh discarded and rind finely chopped
3 tablespoons chopped dill
1 egg, lightly beaten
sliced smoked salmon
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.