Hello Avenue Amigos!

We hope you had an amazing Christmas! We hope you got everything you wished for? For those of you that received an Avenue Gift Voucher, we can’t wait to have you join us! Until then, we’re going to be inspiring you with a delicious nibble to prepare for New Year…

This weeks recipe is on the lighter side, well, not too light, we still want to satisfy those post-Christmas hunger spells that we are all too familiar with. Yes, we know what it’s like to be full to the brim but still manage to stumble to the fridge and grab a handful of leftover roasties or a cheeky mince pie…

We don’t know about you, but even when we’ve eaten more than we could ever imagine, (which believe us is a lot), there is something so irresistible and refreshing about smoked salmon. In spirit of this, we are going to share our fantastic Smoked Filo Baskets canapé. Bring on New Years Eve so we can show these beauties off!

Smoked Salmon Mousse Filo Baskets. There goes the salivating again…


1 packet of filo pastry, cut into small squares
melted butter
1 salmon fillet
50g cream cheese
1 tsp dijon mustard/horseradish
pepper, to taste
1 tbs lemon juice
100ml double cream
dill for garnish
60g smoked salmon


Preheat oven to 190C.

To make the filo baskets; grease a mini cupcake tray with melted butter.
Cut your filo sheets into squares and brush a single square with butter.
On an angle lay another filo square on top, grease and repeat with the last layer of filo.
Grease the third and final layer and lightly push the layers of filo into the greased tray.
Repeat with all filo squares and then cook in the oven for 6 minutes or until golden brown.
Leave to cool on a rack.

Cook the salmon fillet in a foil parcel for approx. 10 mins. Allow to cool.

Mash the cream cheese, mustard/horseradish, pepper and the lemon juice together with a fork until a smooth consistency. Add flakes of the cooled salmon fillet into the mixture.
Beat the cream and fold into the mixture.  Chill before using.

Fill the filo baskets with a small spoon of mousse and garnish with a small sprig of fresh dill and a little topping of smoked salmon.

If you fancy something involving less prep fill a filo basket with smoked salmon and top with a small dollop of crème fraîche and a garnish of dill.
If you don’t fancy filo baskets or are looking for a lighter version, you can always pop some of the homemade mousse onto a slice of cucumber.

Do you have any Christmas leftover canapé ideas? Let us know!

If you’ve decided to make these beauties, don’t forget to tag us (@avenuecookery) on the gram!

Enjoy and have an amazing New Year! Lots of love, The Avenue x