Step 1

Preheat oven to 200C. Stack pastry sheets on top of each other. Cut in half. Use a knife to make a 1cm-thick border around edges (don't cut all the way through). Use a fork to prick the bases. Place on a lined baking tray. Bake for 10 minutes or until golden. If the tart centres are puffed, press them down gently.

Step 2

Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Cook salmon for 2-3 minutes each side or until fish flakes easily. Flake into large pieces.

Step 3

Crumble ricotta into tart shells. Top with salmon, dill, mustard and lemon rind. Serve with the salad leaves.