Phyllo Pastry Baskets with Salmon and Ricotta

Procedure

1. Brush one phyllo sheet with a little water and place the second on top, pressing gently to adhere. Using a pastry cutter, cut out discs and place them between two inverted molds. Bake in a static oven at 170 °C (340 °F) for 13 minutes, then let cool.
2. Meanwhile, mix ricotta with grated lemon zest, black pepper, and fresh thyme. Transfer the mixture into a piping bag.
3. Fill the baskets with the ricotta cream and top with a slice of Fjord salmon with lemon pepper, rolled onto itself.