• TO DRINK: Villiera Cellar Door Chenin Blanc 2008, rich and creamy with a lovely dry finish.

    Salmon, caper and dill phyllo tarts

    Serves: 4
    Cooking Time: 20 mins


    • 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



    Preheat the oven to 180°C.


    In a large bowl, combine the salmon, salt, pepper, capers, dill, oil, rind and juice and mix well.


    Lightly grease a 12-hole muffin tin with butter and line each opening with a phyllo square. Brush the top of this with butter and repeat twice so that you have 3 layers of pastry.


    Gently spoon in the salmon mixture and bake until the pastry is golden about 5 minutes.


    Serve the tarts with crème fraîche.