Tompouce of filo pastry with smoked salmon

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.