Brisée Pastry Baskets with Salmon and Avocado a delicious appetizer perfect for grand occasions and all the Christmas holidays, New Year’s Eve included. The brisée pastry baskets are also perfect for accompanying an aperitif or served in a buffet. If you are looking for other types of savory baskets for appetizers, I recommend the TARTLETS WITH SAVORY PASTRY and if you love avocado and salmon, don’t miss other recipes with salmon and avocado. Now let’s see how to make the Brisée Pastry Baskets with Salmon and Avocado, and if you try them, let me know. Barbara

Here are other delicious recipes with salmon and avocado:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the brisée pastry baskets with salmon and avocado

1 roll brisée pastry
1 avocado
to taste extra virgin olive oil
to taste salt
to taste pepper
Half lemon
3.5 oz smoked salmon
1 tablespoon mayonnaise
leaves parsley
pomegranate

Tools

Muffin tray
Pastry cutter 3.5 inches

How to prepare brisée pastry baskets with salmon and avocado

Let’s start preparing the brisée pastry baskets with salmon and avocado. Unroll the brisée pastry and use a 3.5-inch pastry cutter to cut out the circles. You can also knead and roll out the pastry again to make more circles.
Then place them in the muffin tray and bake in a preheated static oven at 356°F for 13 minutes. Once ready, take them out and let them cool.
Squeeze the juice of half a lemon and set aside.
Cut the avocado in half, remove the pit and skin.
Place it on a plate and mash it with a fork.
Add some extra virgin olive oil,
some salt,
some pepper
the lemon juice
the mayonnaise
and mix well.
Transfer the sauce into a piping bag.
Fill the brisée pastry baskets with avocado sauce,
with the salmon create small roses that you will place in the baskets,
add a parsley leaf
and some pomegranate seeds.
Serve the brisée pastry baskets with salmon and avocado, or store them in the refrigerator until serving.