Smoked Salmon and Egg Vol Au Vent
Makes 12 Bouchées Hot Shellfish Seafood Spices Party
Food Canapés Puff Pastry
12 x 5cm/2” Vol-au-Vent cases
For the filling
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
Party Food Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.