Spring filo baskets

Photo by Photography and styling by Tamara West

Bite 8/10/2012

Nadia Lim

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Serves 4

You can cram these delightful little filo baskets with all manner of things. However asparagus, avocado and
smoked salmon sings of light, healthy and tasty spring tucker sure to please.

Ingredients

4 sheets	Filo pastry
30 g	Butter, melted
1 bunch	Asparagus, Trimmed, and roughly chopped. As a substitute you can also use 150g packet of snow peas.
1	Avocado, firm and ripe
4 tbsp	Creme fraiche
½	Lemon, juice
2 handfuls	Baby rocket, cos lettuce, mesclun or other greens can be used
8 slices	Smoked salmon, Can use more to taste.
2 tbsp	Pine nuts, toasted

Herb oil

¼ cup	Mint leaves, finely chopped
¼ cup	Basil, or flat leaf parsley, finely chopped
3 tbsp	Avocado oil, or extra virgin olive oil
½	Lemon, to juice

Directions

Heat oven to 180 degC.
Lay a sheet of filo pastry on the bench and brush with melted butter.
Lay another filo sheet on top and repeat with remaining filo sheets, layering with melted butter in between sheets.
Cut into four rectangles. Push filo rectangles into medium sized ramekins or large muffin pans to form a “basket” shape.
Bake in the oven for 8-10minutes or until crisp and golden.
Cook asparagus or snow peas in boiling water for 2 minutes, then drain and rinse under cold water
Cut avocado in half—mash half the avocado with the creme fraiche and lemon juice, and season to taste with salt and pepper.
Slice the other avocado half into eight thin wedges.
To assemble, place a filo basket on each plate.
Divide mashed avocado mixture between filo baskets and top with baby greens and asparagus or snowpeas.
Arrange slices of smoked salmon on top and sprinkle over pine nuts.
Mix all herb oil ingredients together and drizzle a little on top.