Crispy smoked salmon and herb rolls

Preheat the oven to 390°F (200°C).

Cut 80 g smoked salmon into thin julienne ribbons.

Chop 2 hard-boiled eggs with a knife.

Chop the herbs (you will need about 3 tablespoonsful) and put these into a bowl.

I suggest a combination of parsley, chives, coriander and dill, but use what you have available.

Add 1 tablespoon mustard, wholegrain if possible.

Add the salmon julienne...

...the chopped hard-boiled eggs...

...and mix thoroughly.

This should not need any extra salt, but you can add pepper.

Lay a sheet of brik (or filo) on the work surface, then brush with olive oil.

Lay a second sheet on top...

...and brush this with oil as before.

Place 2 tablespoonfuls of filling near the edge of the pastry.

Then roll up neatly.

Use up all the filling like this.

Cut the rolls into sections.

Push toothpicks (cocktail sticks) through the rolls to stop them unrolling during cooking. Stand them upright on a baking sheet.

Bake for about 7 or 8 minutes, until the brik or filo sheets are crisp.

Serve with a cream cheese with herbs beaten into it like a boursin with garlic and herbs, or a savoury whipped cream with salt and pepper and a little vinegar to add a hint of sharpness.