This pie/tart has Russian and Greek overtones. My Russian friend reminded me that dill is essential in this kind of dish – and then I remembered that I had some dill pollen in my cupboard, which I added at the end of cooking.
4 spring onions, finely chopped
150g waxy new potatoes, peeled, cooked and halved or quartered if large
150g samphire, trimmed of any woody stalks
300g wild salmon fillet, cut into rough 1cm cubes
Salt and freshly ground black pepper
4 sheets of filo pastry
90g butter, melted
1tsp poppy seeds or fennel or dill pollen
Pre-heat the oven to 200C/gas mark 6. Bring a pan of unsalted water to the boil and blanch the samphire for 1 minute, then drain and refresh under cold water. Mix the spring onions, potatoes, salmon and samphire together with half of the melted butter, then season.
Trim the 4 sheets of filo into approximately 30cm squares. Brush each sheet lightly with butter, then lay them into either a straight-sided 20cm flan ring or shallow cake tin to form a round shape. Pack the filling inside and fold over the edges, then invert it on to a lightly greased baking tray. Brush with more butter and scatter with the poppy seeds (if you're using dill pollen, scatter it over at the end of baking). Bake for about 30 minutes. Serve hot or cold with a salad and mayonnaise.