1 tbsp. olive oil
8 oz. fresh mushrooms, sliced
1 to 3 garlic cloves, crushed
1 onion, finely chopped
1/2 tsp. tarragon
1/4 c. parsley, chopped
1 c. butter, melted
1 lb. salmon, cooked (or 1 15 oz. can)
2 tbsp. chopped fresh mint
Salt, cayenne pepper
1 egg, beaten
12 sheets filo pastry

Heat oil in a large skillet over low heat. Add garlic, parsley and onion; cook for 1 minute, stirring. Saute mushrooms and cook mixture for 1 more minute, stirring. Stir in salmon, then simmer for 5 minutes. Add mint and tarragon. Adjust seasonings. Remove from heat. Mix in egg; cool. Cut pastry in 2-inch strips. Work with 1 triple strip of pastry at a time, keeping remaining pastry covered with a damp paper towel or plastic wrap to prevent drying. Brush 1 strip with melted butter, layer second strip, repeat. Place a spoonful of salmon in one corner and fold to form a triangle.

Continue folding, keeping the shape until whole strip is used; press to seal and brush top with melted butter. Repeat with remaining pastry. Preheat oven to 400 degrees. Place on baking sheets; bake 20 minutes or until golden brown. Serve warm. Makes 30 to 35. May be frozen before baking.