Ingredients
Makes 12
3 sheets Antoniou Fillo pastry
80ml olive oil
125g sliced smoked salmon
1/4 cup sour cream
3 teaspoons horseradish
1 teaspoon lemon juice
1 tablespoon dill, finely chopped
1 large cucumber, thinly sliced
Dill sprigs
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Preheat the oven to 180 degrees Celsius.
To make the Fillo tartlet cases
Grease a 12 hole mini muffin pan with olive oil.
Layer the three filo pastry sheets onto each other, brushing each layer with olive oil. Cut the sheets in four lengthways, and then into sixths the other way, so you have 24 squares in total. Place one square on top of another, at an angle, to create a star. Repeat with remaining squares. Place the stars in the mini muffin pan. Bake for 8-10 minutes or until lightly golden. Cool.
To make the filling and assemble the tartlets
Finely chop 50g of the smoked salmon and combine it with sour cream, horseradish, lemon juice and dill.
Divide the mixture evenly into the Fillo tartlets. Cut the remaining salmon into 12 pieces and place onto the tartlets. Garnish with cucumber slices and dill sprigs.