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Filo Cases with Salmon Mousse

Here’s one of my top 10 must have dinner party appetizer. It’s quick, easy, eye catching and very tasty. All the components you need for a top starter.


100g smoked salmon, 100g cooked salmon (skin and boneless), 90g creamed cheese, 40g crème fraiche, 2 tbs fresh dill (finely chopped), ¼ garlic clove (minced), 1 tsp of the green part of a spring onion (finely chopped), Juice and zest of 1 lemon, ¼ tsp ground black peppercorn, ¼ tsp flavour enhancer, 80g butter (melted and cooled, plus extra for greasing), 270g filo pastry


Preheat oven to 180C. In a food processor add the salmon (smoked and cooked), cream cheese, crème fraiche, dill, garlic, spring onion, lemon zest and juice, black pepper and flavour enhancer then blitz until smooth and set aside. Grease a 12-hole muffin tin or cupcake tin. Cut filo pastry into squares that are big enough to fit into the muffin holes with a little hang. Brush each piece of filo with a generous amount of melted butter, push a filo square into tin holes, one on top of the other. You will end up with 3–4 layers/pieces of filo per hole.

Place the filo cases in the oven for 5-7 minutes. Once the pastry looks golden-brown and crispy, remove from the oven and leave to cool for 10 minutes. Plate up by, placing filo cases on serving dishes, spoon or pipe salmon mousse into each case, top with dill or smoked salmon strips then serve.


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