Hot Smoked Salmon Filo Tarts With A Green Salad With Parmesan Shavings. - cooking recipe

Ingredients

1 tablespoon of olive oil.
25 grams of room temperature butter plus extra for the filo pastry.
1 onion finely chopped.
2 leeks thinly sliced.
1 garlic clove, crushed.
Salat and pepper.
Small handful of basil finely chopped.
Small handful of chives finely chopped.
4-6 sheets of filo pastry.
150 grams sour cream.
4 eggs, lightly beaten.
2-3 tablespoons of finely grated parmesan.
200 grams hot smoked salmon.
To Serve:
Large handful of green lettuce.
Extra shaved parmesan.
Extra virgin olive oil.

Preparation

In a large saute pan heat the oil with the 25 grams of butter, until sizzling.
Add onion and leeks and sweat until cooked and translucent but not brown.
This will take 6-8 minutes.
Stir in the garlic.
Season.
Cook for a further minute, then remove from heat.
Cool slightly, then stir in the chopped herbs.
Set aside.
All above can be done in advance and refrigerated.
Pre heat oven to 180c.
Melt the extra butter.
Lightly butter 6 individual pie tins, or tartlet tins.
Cut each filo sheet into six equal squares, large enough to fit the tins.
You will need 24 squares.
Brush each square with butter.
Layer four sheets of pastry into each tin.
Cover with a damp tea towel and set aside.
In a separate bowl mix sour cream, eggs and grated cheese.
Add the cooled leek mixture and stir to combine.
Flake a little salmon into each of the pie tins, but leave some to put on top as well.
Divide the egg mixture between the tins.
Then flake the remaining salmon over the top.
Bake 22-25 mins or until lightly golden, and the egg mixture is just set.
Remove from the oven and sprinkle the baby lettuce and parmesan shavings over the top.
Drizzle with olive oil, if you wish before serving.