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Salmon and Cucumber Vol Au Vent

HT  PFC  20mins


Makes 12 Bouchées  Cold Fish Seafood Vegetables  Herbs Party Food Canapés Puff Pastry

Ingredients
12 x 5cm/2” Vol-au-Vent cases
For the filling
125g/5oz Cucumber, peeled and finely diced
Salt and Pepper
1 x 200g/7oz Tin of Salmon, drained
90ml/3fl.oz Thick Mayonnaise
2 tbsp Sour Cream or Plain Yoghurt
1 teasp Freshly Chopped Mint


Instructions


1. Place the cucumber in a mixing bowl, sprinkle with salt then leave to stand for 15 minutes.

2. After 15 minutes rinse the cucumber under cold water and dry on kitchen paper.


3. Flake the salmon into a bowl, add the dried cucumber and all the remaining filling ingredients and mix well.


4. Spoon the mixture into the cases and serve cold.


 

More Vol au Vent  Recipes  |  More Party Food Recipes

 

 

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