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Spring Filo Baskets

With Nadia Lim

Spring Filo Baskets

Serves 4

4 layers filo pastry
30g melted butter
1 bunch trimmed asparagus spears, roughly chopped or 150g packet snow peas
1 just ripe avocado
4 tablespoons crème fraiche
Juice of 1/2 a lemon
2 handfuls of baby rocket, cos lettuce, mesclun or other greens
8-12 slivers Regal cold smoked salmon
2 tablespoons toasted pine nuts

Herb oil
1/4 cup mint leaves, finely chopped
1/4 cup basil or flat leaf parsley, finely chopped
3 tablespoons avocado or extra virgin olive oil
Juice of 1/2 a lemon

Preheat oven to 180C.
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 8-10 minutes 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 crème fraiche and lemon juice, and season to taste with salt and pepper.
Slice the other avocado half into eight 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.

(Broadcast 26 September 2012)