First marinate the salmon steaks in vinegars.  Add freshly ground pepper to the marinade along with chopped sun dried tomatoes.  Keep to marinate for about an hour.  The longer it stays in the marinade the better the taste.

While the salmon is marinating, boil the potato and once cooked mash with butter, add some ground pepper and chopped spring onions and put to one side.

Put the marinated salmon and any juices in a frying pan and cook in very low heat for about 10 minutes.  Take the salmon pieces out carefully and put on a plate.  Increase the heat and stir till the mix becomes thick.  Pour into the potato mash and mix well.

Pre heat the oven to 200* (180* for fan oven).

Assembling the whole thing is the best part.  Take the sheets and halve them.  This will make 8 sheets.  You will need 4 halves for each bag.  Put one sheet on the baking sheet and brush some melted butter on it.  Put the second sheet on top of that and repeat till the 4th sheet has been put on top.  Repeat the same for the second bag.

Take a generous dollop of mash and place in the centre of each pastry sheet.  Put salmon on top.  Now fold over from one side first, butter the top and fold the other side over.  Tuck the folded ends underneath.  Brush top of the bags with egg.

Place the filo bags in the oven for 20 - 25 minutes.  The top with become golden and crunchy.  Serve with onion & tomato salsa and crunchy leaf salad