Hot Smoked Huon Salmon and Mushroom Slice

Ingredients

• 150g Hot Smoked Huon Salmon
• 5 Sheets of filo pastry
• 50g Butter (melted)
• 100g Shitake Mushrooms (Approx. 5 small mushrooms)
• 1 Cup Creme Fraiche
• 1/2 Small Onion - very thinly sliced into rings
• 1/2 Cup Parsley leaves

Method

1. 1
   Preheat oven to 180C
2. 2
   Brush one sheet of filo with melted butter and place on the base of the cake tin, scrunching the edges to fit. Repeat with remaining sheets.
3. 3
   In a small bowl, mix the mushrooms and onion slices with salt, pepper and 1 tsp olive oil.
4. 4
   Spoon the crème fraiche onto the base of the slice, then top with mushroom mix.
5. 5
   Bake in the oven for 20 minutes until the pastry is golden. Flake the Huon Hot Smoked Salmon and arrange on top, then scatted the parsley. Allow to sit for 5 minutes before serving, with a salad of mixed leaves and your favourite dressing.