Salmon with Ginger and Lime Tiny Filo Tartlets

Preheat oven to 180ºC (160º for fan ovens) 350ºF, Gas M 4.

Brush one whole sheet of filo lightly with melted butter, place a second sheet on top and brush again.

Cut the double sheet into 32 equal squares and press each square into a mini muffin tin. Bake for 6-7 minutes until light golden brown. Repeat with remaining pastry.

Place salmon in foil with chopped ginger and juice and juice of half the lime. Bake in oven for 12 minutes.

Cool and then break fish into large flakes. Combine some crème fraiche with a little Wasabi paste (if desired) to taste, place a level teaspoonful in the base of a tartlet and top with a few flakes of salmon and a little lime zest. Continue with remaining ingredients and tartlets.