Smoked salmon, scrambled egg and chive open pie

James Tanner's delicious smoke salmon, scrambled egg and chive open pie.

Serves 4

Ingredients:

200g sliced smoked salmon 3 eggs2 tbsp whipping cream 2 tbsp chopped chivesSalt and pepper 80g unsalted butter1pk filo pastry

Method:

• Melt 60g of the butter and set aside. Have a baking tray and 10-inch flan ring to hand. Take a filo sheet and lay over the flan ring, ensuring it is pushed down into the ring, brush over with the melted butter, then place another sheet of filo pastry across the first sheet and again brush with melted butter.

• Repeat this process so that there are about 5 layers of pastry over the flan ring, with enough pastry overhanging the edge of the ring to fold over to make the top of the tart.

• Next, line the base of the ring with smoked salmon. Whisk the eggs and cream together and season and cook in a non-stick pan with the remaining butter as you would to make scrambled eggs.

• However, only cook ¾ of the way through. Add the chopped chives and spread over the smoked salmon. Pull the overhanging filo pastry over the top and scrunch together on the top. Bake at 200C for 3 minutes until golden.

• Cut slice out of tart and serve with dressed salad leafs