These delicious little savouries are super for a starter, to have with drinks or for a light lunch with salad. Filo pastry is so easy to use to wrap up the filling of smoked salmon and curd cheese. They are best eaten fresh and warm.
- 225g (8oz) smoked salmon
- 4 spring onions
- 75g (3oz) curd cheese – (or Quark)
- 2 tablespoons lemon juice
- black pepper and salt
- 1 packet of fresh filo pastry
- 75g (3oz) butter
- To serve – lemon wedges
Heat the oven to Gas 5 / 190C. Grease a baking tray.
Chop the salmon quite small and cut up the spring onions. Mix with the curd cheese and lemon juice. Add black pepper and very little salt. Melt the butter.
Unwrap the filo pastry and reserve the wrapping.
Keep pastry covered with a clean damp cloth while it is waiting to be used.
Take one sheet at a time, cut into six 4in squares. Brush one square with melted butter, lay another on top and brush that, followed by a third.
Place a tablespoon of filling across the square, brush the edges, fold in the side edges and roll up over the filling. Put onto the baking tray and brush with butter.
Repeat with the remaining squares and use further sheets in the same way.
Bake for about 20 minutes or until golden brown and crisp.
The remaining filo can be put back in the packaging and either kept in the refrigerator or frozen Serve the parcels within a short time of baking. They are not suitable for freezing.
Note: The reason for choosing fresh pastry is that any leftover can be frozen.