Instructions

1. Preheat the oven to 180C. Melt the butter and let it cool.
2. Grease the holes of a deep muffin tin.
3. Put 3 filo sheets on top of each other and cut out about 10 x10 cm squares. Put them on a plate and cover with a dump kitchen towel.
4. Lay a filo square on a chopping board, brush it with the melted butter, then add another square on top, slightly turned. Brush this with butter too then put another square on top, again angled.
5. Put this shape into one of the tin holes, slightly pushing down with your fingers.
6. Repeat with the rest of the filo squares, then the other 3 sheets. You should get 12 filo cases.
7. Bake for about 8 minutes or until golden all over. Let them cool in the tin for a couple of minutes, then carefully remove them to a platter.
8. Meanwhile, mix the cream cheese with lemon zest an herbs. Add a drop of lemon juice. Chop a few pieces of the salmon into tiny bits, and mix these with the cream cheese.
9. When the filo cases are completely cool, fill them with the cream cheese mixture, then lay a couple of the torn smoked salmon pieces on top. Serve with freshly ground peppercorn, lemon zest and a drop of lemon juice.