If you want to avoid using butter, you can brush the filo pastry with olive oil too.
Serve as part of a buffet or as an appetiser. Goes well with any vegetable- and fish-based dish.
Bardolino, Chianti Classico, Chardonnay or Riesling.
To make this dish even tastier, you can add a spoonful of Delicius anchovy paste to the melted butter (or to the olive oil) before brushing it on the filo pastry sheets.
Often the best entrées are those that surprise your guests, unusual dishes they never thought of preparing (let alone eating!) before: this recipe is probably one of those! The balance in these one-bite delicacies comes from the great combination of a crunchy ingredient, the baked filo pastry, with the softer, flavourful elements of the leek and the mackerel fillets. Try serving them to your family and friends, we are sure they won't be disappointed!