Instructions

1. Preheat the oven to 180C. Melt the butter or spread and let it cool.
2. Grease the holes of a muffin tin.
3. 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.
4. 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.
5. Put this shape into one of the tin holes, slightly pushing down with your fingers.
6. Repeat with the rest of the filo squares. You should get 12 filo cases.
7. 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.
8. Meanwhile, cut the avocados in half, remove their stone, then their skin.
9. Cut the avocado flesh into small cubes. Immediately squeeze some lemon juice over them to prevent colouring.
10. Tear or cut the salmon into small pieces.
11. 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.