Smoked Salmon and Egg Vol Au Vent
HT PFC
15mins
Makes 12 Bouchées Hot Shellfish Seafood Spices Party
Food Canapés Puff Pastry
Ingredients
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
Instructions
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.
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