Heat a large saucepan with half the melted butter, whites of the spring onion, sweet potato and dill.
Saute for 6-8 minutes or until sweet potato has slightly softened. Add milk and gently simmer. Do not boil.
Add Huon Salmon and asparagus pieces and cook for a further 3 minutes.
Meanwhile spread out each layer of filo pastry and brush with remaining butter and sprinkle with fennel seeds. Gently 'scrunch' each sheet into a loose ball.
Spoon mixture into pie dishes and top with 'scrunched' filo and bake for 10 minutes at 180 degrees celsius until pastry is crisp and golden. Serve with sliced spring onion greens.