100 Gram Curd cheese (3 1/2 oz)
100 Gram Wensleydale cheese, grated (3 1/2 oz)
1 x 198 Gram Can pink salmon, drained & flaked (7 oz)
1 Teaspoon Lemon juice
1 Tablespoon Fresh parsley, chopped
8 sheets Filo pastry
50 Gram Unsalted butter, melted (2 oz)
Mix together the cheeses, salmon, lemon juice and parsley.
Brush a sheet of filo pastry with butter, fold in half lengthways, brush top with butter. Place a spoonful of filling in the corner of the pastry and fold over repeatedly to make a triangle.
Repeat with the remaining pastry and filling. Place on a greased baking sheet and brush with melted butter. Bake at 200 °C / 400 °F / Gas 6 for 10 minutes. Serve hot.
When using filo pastry keep it covered with a damp cloth to prevent it drying out.