Thaw one package of philo pastry. (Leave overnight in the fridge.) Thaw one small package of smoked salmon or use the purchased, cooked barbecued salmon tips (usually available at Safeway on the West Coast).

Scramble the eggs, adding the onion, salt and pepper to taste, garlic clove, and fresh dill. Scramble together until eggs are soft. Do not overcook the scrambled eggs, as they continue to solidify when removed from the heat, which you will now proceed to do. Set aside.

Grate the Monterey Jack cheese. Set aside.

Cut/slice/dice any vegetables and fruits you wish to use for decoration. Take philo from fridge, and take one square. Cut in half. Do the same with four squares so that you have eight small squares lined up on waxed paper. Brush each square with melted butter. Spoon egg mixture in the centre of each square.

Top with a slice of smoked salmon, sprinkle with two or so tablespoons of grated cheese. Take the four corners of the pastry and pull to the centre. Twist them together in the centre to form a small closed "basket," letting the ends at the top fan out. Brush the outside of your creation with melted butter and place in a 350 degree oven about 15 minutes or until golden brown.

Meanwhile, make your favourite dill sauce. Decorate a plate with your choice of veggies, dill, etc. Place the "basket" in the centre of the plate and surround it with dill sauce. I often add a dollop of a tasty chutney in two corners of the dill sauce.

To vary this recipe, use ham in place of salmon, and/or use different cheeses. A special mustard with the dill sauce is good. Serve and listen to them rave!