Swiss chard 400g, stems and leaves separated and chopped
garlic 1 clove, crushed
crème fraîche 8 tbsp
skinless salmon fillet 500g, cut into 3cm pieces
filo pastry 4 sheets
Heat a knob of the butter in a frying pan then add the chard stems and season. Cook gentlyfor 8-10 minutes or until the stems are tender. Add the leaves and garlic, and cook until the leaves are wilted and tender. Stir in the crème fraîche and salmon chunks, and cool.
Heat the oven to 200C/fan 180C/gas 6. Melt the rest of the butter in a small pan.
Brush the melted butter on three sheets of filo and use to line a 20cm springform tin, overlapping to fit. Tip the salmon filling into the middle and spread out until even. Fold over the filo then butter the last sheet of filo and scrunch up over the top. Bake for 20-25 minutesor until deep golden and crisp. Cut into wedges to serve.