Preheat the oven to gas 6 / 200c.

Paint each sheet of filo with butter and fold into quarters, trim to a square shape and set the off cuts aside.

Mould each square of filo into the hole of a well greased 12 bun tin and carry on painting as you go.

Arrange the sliced spring onions in the filo cases with a strip of smoked salmon.

In a jug beat the 4 British Lion Eggs with 2 tablespoons of half fat creme fraiche until smooth.

Pour the egg and creme fraiche mix into the filo pastry cases.

Bake at gas 6 / 200c for 7 minutes. After this time briefly remove them from the oven, scatter a little grated cheese over each case and loosely cover with foil to stop the pastry scorching during the remaining cooking time. Return to the oven for another 6-7 minutes until the egg filling has firmed up.

You can serve these salmon filo quiches immediately whilst still warm but they are equally tasty when cold.