Salmon, caper and dill phyllo tarts – Food & Home Magazine

Ingredients

• 400g salmon fillets, steamed and flaked
• salt and freshly ground black pepper, to taste
• 45ml (3 tbsp) capers, finely chopped
• 20ml (4 tsp) fresh dill, finely chopped
• 50ml olive oil
• rind and juice of 1 lemon
• 3 sheets of phyllo pastry, each cut into 12 small squares
• 30ml (2 tbsp) butter, melted
• 200ml crème fraîche