Avocado and smoked salmon filo tarts
These avocado and smoked salmon filo tarts are perfect for parties. They go particularly well with Champagne and Prosecco. Or you serve them with a crispy salad for a special brunch/lunch; or as a starter in a festive menu.
Ingredients
Method
- Preheat the oven to 180C. Melt the butter or spread and let it cool.
- Grease the holes of a muffin tin.
- Put 3 filo sheets on top of each other and cut out approx. 10 x10 cm squares. Put them on a plate and cover with a dump kitchen towel.
- Lay a filo square on a chopping board, brush it with the melted butter, then add another square on top, slightly turned. Brush this with butter too then put another square on top, again angled.
- Put this shape into one of the tin holes, slightly pushing down with your fingers.
- Repeat with the rest of the filo squares. You should get 12 filo cases.
- Bake for about 8 minutes or until golden all over. Let them cool in the tin for a couple of minutes, then carefully remove them to a platter.
- Meanwhile, cut the avocados in half, remove their stone, then their skin.
- Cut the avocado flesh into small cubes. Immediately squeeze some lemon juice over them to prevent colouring.
- Tear or cut the salmon into small pieces.
- When the filo cases are completely cool, fill them with avocado, then lay a couple of the torn salmon pieces on top. Serve with freshly ground peppercorn and more lemon juice.