Salmon in filo

1.Hard-boil the eggs: pierce the rounded end of each egg with a dressmaking pin, carefully lower eggs into a saucepan of gently boiling water and cook for 8 minutes. Drain, cool quickly under running water, then shell and cut eggs in half. Discard 2 half egg whites and chop the yolks with the other eggs.

2.When cool enough to handle, peel potatoes and cut into small dice. Put potatoes in a bowl with chopped eggs, chives, dill, lemon zest and juice. Season with salt, freshly ground black pepper and crushed coriander seeds.

3.Mop salmon with paper towels to absorb excess oil. Flake and add to bowl. Mop tomatoes dry and add to bowl. Preheat oven to 180°C.

4.Lay 1 sheet of filo on a clean dry bench with a long edge parallel to the edge of the bench. Brush with melted butter then lay another sheet of filo on top. Continue buttering and layering to make a stack of 8 sheets of filo but don’t butter the last sheet. Put half the salmon filling along the pastry, just in from the edge nearest to you and in from the sides. Fold in the sides of the filo and then, starting from the long edge nearest you, roll the filo and filling up into a log. Carefully slide onto a baking sheet lined with baking paper. Repeat to make a second filo log.

5.Brush the top of both filo logs with melted butter. Bake for 20–30 minutes until a good golden brown. Serve hot with lemon wedges.