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Smoked Salmon and Egg Vol Au Vent

HT  PFC  15mins

Makes 12 Bouchées  Hot Shellfish Seafood Spices Party Food Canapés Puff Pastry

12 x 5cm/2” Vol-au-Vent cases
For the filling
25g/1oz Butter
3 Eggs, lightly beaten
25g/1oz Smoked Salmon, chopped
1 tbsp Freshly Chopped Chives
1 tbsp Cream


1. Heat the butter in a medium sized saucepan until hot then add the eggs and cook over a medium heat for a few minutes, stirring constantly, until mixture begins to set.

2. Add the smoked salmon, chives and cream, mix well then remove from the heat.

3. Spoon the mixture into the cases and serve immediately.
Can be kept warm in a very low oven for a short time only.


More Vol au Vent  Recipes  |  More Party Food Recipes



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