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1
In a large saute pan heat the oil with the 25 grams of butter, until sizzling.
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2
Add onion and leeks and sweat until cooked and translucent but not brown.
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3
This will take 6-8 minutes.
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4
Stir in the garlic.
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5
Season.
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6
Cook for a further minute, then remove from heat.
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7
Cool slightly, then stir in the chopped herbs.
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8
Set aside.
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9
All above can be done in advance and refrigerated.
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10
Pre heat oven to 180c.
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11
Melt the extra butter.
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12
Lightly butter 6 individual pie tins, or tartlet tins.
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13
Cut each filo sheet into six equal squares, large enough to fit the tins.
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14
You will need 24 squares.
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15
Brush each square with butter.
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16
Layer four sheets of pastry into each tin.
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17
Cover with a damp tea towel and set aside.
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18
In a separate bowl mix sour cream, eggs and grated cheese.
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19
Add the cooled leek mixture and stir to combine.
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20
Flake a little salmon into each of the pie tins, but leave some to put on top as well.
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21
Divide the egg mixture between the tins.
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22
Then flake the remaining salmon over the top.
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23
Bake 22-25 mins or until lightly golden, and the egg mixture is just set.
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24
Remove from the oven and sprinkle the baby lettuce and parmesan shavings over the top.
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25
Drizzle with olive oil, if you wish before serving.
