Ricotta and salmon mini bakes

Published on 30 December 2017

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Excellent as a starter with a simple salad, tasty and refined.

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INGREDIENTS FOR 6 MINI BAKES

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I put the cheeses in a bowl.

I add eggs, salt and pepper.

I finely chop the salmon and parsley.

I add them to the cheeses.

I mix well.

I butter 6 moulds and dust with breadcrumbs.

I divide the mixture between them.

I bake at 170°C for 20 minutes until golden. I let cool slightly before unmoulding. Decorate with a little salmon rose if liked.

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