Flaky salmon pie with herb dressing

Salmon filling

• 1 eschalot
• 1 fresh long red chilli, trimmed
• 1 tbsp pickled capers, drained
• 200 g Greek-style natural yoghurt
• 2 pinches ground black pepper
• 2 eggs
• 300 - 400 g hot smoked salmon, flaked into bite-size pieces
• olive oil spray (see Tip)
• 8 sheets filo pastry
• 3 tbsp panko breadcrumbs
• 2 tsp sesame seeds

Herb dressing

• 5 sprigs fresh flat-leaf parsley, leaves only
• 5 sprigs fresh basil, leaves only
• 1 garlic clove
• 2 pinches salt
• 60 g extra virgin olive oil
• 20 g lemon juice