Salmon cakes with samphire

Grap filo pastry at room temperature in 2 hours. carefully unfold filo pastry, remove 4 sheets and freeze the rest of the dough in the packaging. Store filo pastry until use under damp tea towel.

Preheat the oven to 200 ° C. Spread filo spreads on the work surface and coat thinly with oil. Fold the sheets in four and cover the top with oil. Place dough piles on greased side loosely in greased molds and press slightly on edge. Cut salmon fillet into cubes, remove any pieces of skin. Slice in egg with lime juice, yoghurt, salt and a lot of pepper. Pour egg mixture into molds. Spread the salt cubes and half of samphire over them. Cover over the filo dough with oil. In the middle of oven tarts in 20 min. Golden brown and cooked. Carefully remove the tarts from molds and put them on four plates. Garnish with retained samphire.