Ingredients
- 1 roll of puff pastry
- 250 g ricotta cheese
- 150 g smoked salmon
- 20 g grated Parmesan cheese
- 2 eggs
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
- Extra virgin olive oil
Method
Prepare the filling
Place the ricotta in a bowl and season with salt, pepper, and nutmeg.
Add the beaten eggs and mix until smooth.
Fold in the smoked salmon cut into small pieces and the grated Parmesan cheese.
Assemble the cake
Line a baking tray with parchment paper and roll out the puff pastry.
Pour the mixture evenly over the pastry.
Baking
Bake in a preheated oven at 180°C (356°F) for about 40 minutes, until golden.
Serving
Let it cool slightly before slicing.
Serve warm or at room temperature as a refined appetizer or main dish.