- Step 1
Preheat oven to 180C/160C fan-forced. Grease two 12-hole, 1 1/2 tablespoon capacity muffin pans. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half crossways. Cut each half lengthways into 3 strips. Cut each strip into 4 to make a total of 24 squares. Line holes with filo squares. Spray with oil. Bake for 10 minutes or until golden. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely.
- Step 2
Combine creme fraiche, lemon juice, dill and capers in a small bowl. Season with salt and pepper.
- Step 3
Fill each tartlet with 1 teaspoon crème fraiche mixture. Top with 1 piece of salmon, then dill. Serve immediately.