Cut filo pastry sheets into 4 parts. Whisk the yolk with a little water. Brush half of the filo pastry sheets on one side with the yolk-water mixture and stick together with the second half of the pastry sheets. This will give you 12 double sheets of dough. Place on a baking sheet lined with parchment paper and bake at about 180°C for 3 to 4 minutes until crisp and golden brown, without burning them. Carefully spread 8 of the double pastry sheets with Bresso Salmon & Horseradish. Slice tomatoes and spread on top as well as chopped parsley. Place two coated pastry sheets on top of each other on a plate and finish with a third neutral layer. Wash arugula. In a salad bowl, mix olive oil, lemon juice, mustard and 2 tablespoons lukewarm water. Add arugula, mix well and serve as a garnish to the filotei towers.
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