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Open Kataifi Fillo ‘Zimi Psachnon” and seperate the kataifi fibers, with fingers, as much as possible. Divide the kataifi fillo into 2 parts.

Strew the first part of the kataifi fillo in a hoop with a diameter of 20 cm and press well with hands. Sprinkle with half portion of the melted butter and bake for 20 minutes until well browned.

Repeat the process with the second part of kataifi fillo, i.e. made 2 roasted trays from kataifi fillo. Let the 2 trays to cool thoroughly.

Into a large bowl, break the anthotyros cheese with a fork. Add the cream cheese and mix with a whisk until a fine cream to be made. Add the smoked trout, lemon zest, dill, salt and freshly ground pepper. Mix gently. Keep 3 tablespoons of the mixture into a piping bag with a serrated nose and leave in the fridge until serving.

Put the hoop on a platter and place the first roasted tray of kataifi fillo. Strew half mixture of smoked trout and straighten with a spatula. Cover with the second roasted tray of kataififillo and cover with the remaining salmon mixture.

Cover with membrane and leave the cake in the refrigerator for 3 hours until it freezes well.

Take the salty cake out from the refrigerator. Chafe with palms around the hoop and remove.

Garnish with rosettes from the mixture kept in the refrigerator and sprinkle with a little extra dill.