Smoked Salmon & Avocado Mousse Phyllo Cups
I’ve been working on a huge project for the last few months. My husband and I are taking a trip to Italy and the Greek Islands later this year! This is especially huge for me, as I’ve never been out of the United States, except to Canada (which sort of counts because you go through customs, but doesn’t really count because Canada is 23 minutes from my house).
But I say that it’s a huge project because my least favorite part of any trip is actually planning the trip. Luckily, we’ve had the help of a travel agent, but we’ve still had to decide where we want to go, when we want to do it, how long we want to stay in each place, and what we want to see while we’re there.
Please don’t think I’m complaining about planning an amazing European vacation, but if I could just be magically whisked away instead? Yeah, I’d take that option.
It’s also a huge project because we’ll need to save money for our trip of a lifetime this year! A trip like this doesn’t exactly come cheap, but I know it’ll be worth every penny that we’re able to set aside. That’s why I’ll be looking for ways to celebrate occasions we have throughout the summer (our wedding anniversary, birthdays, get-togethers with friends) in an affordable but special way.
I love the refreshing, crisp flavor of prosecco, and thought it would pair well with a wide range of foods, from fancy party bites to sweet desserts. Because I so enjoy little one-bite nibbles, I paired prosecco with these phylllo cups filled with a quick avocado “mousse” and little circles of smoked salmon.
Because these Smoked Salmon & Avocado Mousse Phyllo Cups are small but full of flavor, and prosecco is such an affordable luxury, you can throw a party without spending too much money. Perfect for somebody saving to be whisked away to Italy!
Smoked Salmon & Avocado Mousse Cups
Ingredients
- 2 ripe avocados, peeled and pitted
- 1/4 cup sour cream
- 2 ounces smoked salmon
- 1 box (15 count) mini fillo (phyllo) shells, thawed
- 3 chives, roughly chopped
Instructions
- In food processor, puree avocados and sour cream until smooth.
- Using 3/4-inch round cutter, cut 15 circles from smoked salmon. Alternatively, just use a sharp knife to cut salmon into small squares or pieces.
- Use a star-tipped piping bag to pipe avocado mixture into phyllo shells, or use a small spoon to scoop it in.
- Top each phylllo shell with a piece of smoked salmon and chopped chives.
These look so simple and elegant. Perfect party food!
Thanks, Mary!
Don’t forget to book an extra plane ticket for me! Gaaaaah, I’d LOVE to go on a fantastic European trip! I’m with you on the planning thing though – I HATE doing the planning, mostly because I don’t want to be responsible for picking horrible locations/events. I just saw on the Sunday Supper FB page that you’ll be at F&W. I’m so freaking excited that so many of my fave bloggers from SS will be at the conference this year! We are going to have a ridiculously good time. Make sure to bring some of this Prosecco with you (I lurv Prosecco). These appies look so elegant and fancy, but are also delicious and easy to make at the same time. Love these!
You know what? I heard on the news one time that just the act of PLANNING a vacation is supposed to be stress relieving. They said that the best thing you could for yourself would be to plan a vacation, but then never book it. WHO ARE THESE PEOPLE?!?
I’m so excited for the Food & Wine Conference! I can’t wait until we all get to hang out in real life!
Lucky for you, your husband took over most of the planning since he loves anything history and there is plenty in Italy and Greece. While I didn’t get the eat the cups – primarily because you love salmon so much you ate them all – I did try the La Marco Prosecco and it was delicious! I appreciated it being less sweet than a French champagne.
These look wonderful! Should I bake and cool the phyllo shells before filling?
Hi Justine! Frozen phllyo shells are baked and ready-to-use when you buy them. They just need to be thawed. If you get them out of the freezer at the same time you start prepping the rest of the ingredients for this recipe, they should be ready to go by the time you’re ready to fill them. Enjoy!