Cut the filo pastry in small squares and insert in a small muffin tray already brushed with oil. Make double layer and bake in oven until golden colour for few minutes. For the tartare, cut salmon in very small cubes and mix with all the other ingredients. Set aside. In the mean time make the garlic aioli by blending all the ingredients to a smooth texture. Fill filo cups with some rocket leaves, salmon tartare and top with some garlic aioli.

Email this Recipe Back to Guest Chef 3