Instructions

1. Preheat oven to 170°C.
2. Heat a dry, flat pan over a medium heat (do not put any oil or liquid in the pan), add the pine nuts and dry-fry, tossing often, until they turn a golden brown. Remove from heat and put aside on a sheet of baking paper
3. Mix the salmon, ricotta, onion, dill, pine nuts and lemon zest until well combined. Add cracked pepper to taste.
4. Lay one layer of filo out and lightly brush with melted butter. Put a large tablespoon of the mix on the bottom corner of the pastry, approximately 5 cm from the edges. Shape into a cigar with your fingers, then roll the pastry diagonally up to the opposite corner, folding in the outside pieces to fit the shape of the filling. Place on a baking tray lined with baking paper. Repeat until all cigars are rolled then brush melted butter over the formed cigars and sprinkle with sesame seeds.
5. Bake for approximately 25 minutes or until pastry has turned gold brown and crisp. Serve warm with a fresh garden salad, or on their own as a canapé.

• Servings : 3-5
• Ready in : 40 Minutes
• Course : Comfort Food, Finger Food, Snack
• Recipe Type : Canapés
• Ingredient : Salmon