Hot Smoked Salmon Scallop Filo Tartlet

Ingredients - 4 portions

200g Hot smoked salmon

100g Celeriac (grated)

30ml Mayonnaise

10g Whole grain mustard

½ Lemon

70g Mixed salad leaves

10g Chives (finely chopped)

30ml Olive oil

½ Red pepper (cut into thin strips)

4 Red radishes (sliced thinly)

½ pkt Filo pastry

Cleaned king scallop shells (to mould the baskets)

20g Butter

Method

1. Pre heat oven to 180C.

2. The first thing I would start on would be the scallop shaped filo baskets.

3. First of all cut the filo pastry into squares slightly bigger than the shells.

4. Bush the inside of the shells will a little melted butter then brush one of the squares of filo with butter and carefully place into the shell.

5. Repeat this process so that you have three layers of filo in each shell.

6. Using another shell of similar size, press it into the shell to help shape the pastry. Trim any excess pastry off and then bake in the oven in-between the two shells until golden brown.

7. To make the celeriac coleslaw, mix the grated celeriac, mayonnaise and the whole grain mustard together with a little squeeze of lemon juice.

8. To make the chive dressing, finely chop the chives, mix with the olive oil and a squeeze of lemon juice and a pinch of salt and pepper.

9. Finally, to make the salad, flake the hot smoked salmon into a bowl add the peppers and the sliced radish, pour over some of the dressing and lightly toss together.

10. To present the dish, place the celeriac slaw onto the middle of the plate place the scallop shaped basket onto the slaw and carefully place the tossed salmon salad into the pastry shell. Finish with a little of the chive dressing.