|4.00||phyllo pastry — sheets|
|50.00 ml||butter — melted|
|400.00 g||salmon trout — smoked and peppered or mackerel|
|100.00 ml||yoghurt — natural|
|10.00 ml||lemon juice|
|20.00 g||fresh dill — to garnish|
Oven temperature: 160°C.
1. Brush each sheet of pastry with melted
butter. Cut the pastry into small squares to fit into mini muffin trays. Place two or three
squares into each muffin tray and bake in
a preheated oven for 10 to 15 minutes
2. Remove the skin from the fish. Flake the
fish and place in a bowl. Mix with the
yoghurt, mayonnaise and lemon juice.
Spoon the mixture into the pastry. Season
to taste with salt and freshly ground black
pepper. Garnish with fresh dill.