SMOKED SALMON TORTIN

Ingredients

SERVES 4

8 large sheets of filo pastry

75g butter, melted, or 4 tbsp olive oil

450g tomatoes, skinned, seeded, diced and well drainer

2 tsp fresh oregano leaves salt and freshly ground pepper

4 tbsp Greek yoghurt or soured cream

320g smoked salmon, thinly sliced extra virgin olive oil a few sorias of fresh dill

Directions

1 Preheat the oven to 200°C/Gas 6.

2 Brush each sheet of filo pastry with a little butter or olive oil, then fold in half to make two layers. Use two doubled sheets for each tortino: place the first doubled sheet into a shallow 20cm tart tin with a removable base, pressing gently to line the tin evenly. Brush with melted butter or oil, then top with the second doubled sheet of pastry and butter or oil that. Line three more tins in the same way.

3 Divide the tomatoes among the filo cases, then bake for 5-8 minutes.

4 Remove from the oven. Scatter over the oregno and season the tomatoes lightly with salt and pepper. Divide the yoghurt or soured cream and smoked salmon among the tortinos. Return to the oven to bake for 1 minute.

5 Brush the top of the tortinos with a little extra virgin olive oil and sprinkle with dill. Serve immediately or cool to room temperature before serving.

By Anton Mosumann