Tompouce of filo pastry with smoked salmon

Name: tompouce of filo pastry with smoked salmon
Total time: 20 min
Yield: 4
Ingredients: 4 sheet filo pastry; 2 tablespoon butter; 4 twig fresh dill; 100 gram mascarpone; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 100 gram smoked salmon

Ingredients

4 sheet filo pastry
2 tablespoon butter
4 twig fresh dill
100 gram mascarpone

1 teaspoon lemon zest
1 tablespoon lemon juice
100 gram smoked salmon

Directions

Preheat the oven to 200 ° C. Place a sheet of filo pastry on the baking sheet and brush lightly with butter. Place a sheet on top of it and also brush with butter.
Sprinkle the dill over the dough. Grind a little salt and pepper. Then cover with the last 2 sheets of filo pastry and brush with butter.
Cut the stack into 8 equal pieces and bake in the oven in about 10 minutes until golden brown. Allow to cool.
Stir in the mascarpone with the lemon zest and juice. Put a piece of filo pastry on each plate and put a dot of mascarpone on it.
Divide the salmon and sprinkle with some dill. Put the last pieces of filo pastry as a lid or against it. Serve immediately.