Lynsey's Smoked Salmon Tortino - according to her it's scrum-didilly-ump-tious!
You will need:
Small shallow dishes / tart tins - depending on the size of tin you use, you can make a yummy starter or use larger dishes - 20cm / 8 inch diameter for a light main. Tins with removeable bases are great for this dish!
8 large sheets filo pastry
75g/3oz butter, melted
4 tbsp soured cream
350g/3/4lb smoked salmon, thinly sliced
450g/1lb tomatoes, skinned, deseeded, diced
basil, fresh (you can use dried)
extra virgin olive oil
salt and ground pepper
few sprigs of fresh dill
Lynsey's tip: these quantities are what the recipe suggests but I usually use more tomatoes and more smoked salmon, it all depends on the size of your dishes!
Preheat the oven to 200 C/400F gas mark 6. Lightly butter each sheet of filo pastry, fold in half (buttered side in) to make two layers. Use 2 double sheets per tortino. Place the first doubled filo sheet into a tart tin. Brush with melted butter, then top with another doubled sheet of filo and butter that, do the same with the 3 other tins and remaining filo sheets. Divide the tomatoes and basil leaves amongst the tortino tins, drizzle with olive oil and bake in the preheated oven for 5-8 mins. Remove from the oven, season with salt and pepper. Divide the soured cream and slices of smoked salmon amongst the tortinos and then place in the oven for a further 2-3 mins.
Remove from the oven, sprinkle the fresh dill on top, brush with a little olive oil and serve immediately. Unless you're using tins with removable bases, serve straight from the oven but be careful of the very hot dish.