Now lay out half a square of filo. (Keep the remaining filo covered under a damp tea towel). Brush with melted butter and lay another sheet diagonally across the first one. Brush again with melted butter. Place a piece of salmon in the middle of the sheet and put a slice of camembert on top. Sprinkle with freshly milled black pepper and add 3 to 5 capers. Fold the filo around the fish and cheese to form a “parcel” and tie with the chive “string”. Work very carefully. If you don’t get it right, don’t worry, fold it close as best you can and place on the baking tray. Once they are placed in the refrigerator the butter hardens and your parcels will keep its shape.