Smoked Salmon Mille-Feuille

Preheat the oven to 220°C (425°F, gas mark 7). Carefully unfold the filo dough and, with a sharp knife, cut it into 10 equal rectangles. Arrange three rectangles on a baking tray with space between them and brush lightly with melted butter. Place another three on top and repeat for the final layer, making three-layer pastry sheets. Bake for 3–5 minutes, until golden and crisp, then cool completely on a wire rack.

Cut the smoked salmon into thin strips and place in a mixing bowl. Add the sour cream, finely chopped chives, lime zest, salt and freshly ground black pepper. Mix gently, cover with cling film and refrigerate until ready to assemble.