Prepare a curried shortcrust pastry by mixing 125g of wheat flour, 80g of softened butter, 1 level teaspoon of curry and a pinch of fine salt.
Slowly and progressively pour 60g of water, knead lightly together to form a smooth ball. Leave to stand for at least 2 hours in the fridge.
Roll the pastry, place in a dish, prick with a fork, fill with dry beans and bake for about 20 minutes at 180°C (356°F).
Once cooled, cover the pastry with 200g ricotta cheese crumbled with a fork.
Arrange 4 big slices of smoked salmon on the cheese and drizzle with a few drops of lime.