650 grams smoked fish, with bones and skin
4 tablespoons capers, use less if you are not fan of capers
½ red onion, finely sliced or use 4 chopped spring onions
½ cup chopped parsley
4 hard boiled eggs
½ cup sour cream
12 sheets filo pastry
75 grams butter, melted
1 extra sheet filo, cut into 24x 1cm strips
1. Flake the flesh from the smoked fish. You should have 400 grams. Break up into smaller pieces and place in a bowl with the capers, red onion, parsley and quartered hard boiled eggs.
2. Add the sour cream and gently fold through. Season well with freshly ground black pepper.
3. Take one sheet of filo and brush lightly with butter. Place a second sheet on top.
4. Place one-sixth of the smoked fish mixture in the middle third of the sheet at the shorter edges, then carefully roll up (just as if you were rolling up a poster). Place on a greased baking tray, with the join underneath. Bring the end together just at the edge of the filling and squeeze tightly to form a bonbon shape. Take a 1cm strip of filo and wrap it around the end to hold the bonbon together. Brush it all over with butter. Repeat with the remaining mixture.
5. Bake at 190ºC for 20-25 minutes until the parcels are hot and golden.
Delicate smoked fish, teamed up with capers and red onions and tossed in sour cream, makes a quick, simple filling for miniature fish pies. I have made them a little special by wrapping them up as bonbons. They look great and are so easy, and can also be prepared in advance, making them a great dinner party idea.