Name: Smoked salmon vol au vents
Cook time: 30 min
Total time: 30 min
Ingredients: 2 (sheets) puff pastry; 1 egg, beaten lightly; 125 gram smoked salmon, chopped finely; 1 lebanese cucumber (130g), seeded, chopped finely; 1/2 red onion (50g), chopped finely; 1 tablespoon baby capers, chopped finely; 1 tablespoon finely chopped fresh dill; 1 tablespoon lime juice; 2 tablespoon sour cream

Smoked salmon vol au vents

Crisp, golden pastry cases filled with a crunchy, piquant salmon filling and topped with smooth sour cream make a gorgeous platter for a cocktail party.

Makes 6 Item

Cook

30M

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Ingredients

2 (sheets) puff pastry

1 egg, beaten lightly

125 gram smoked salmon, chopped finely

1 lebanese cucumber (130g), seeded, chopped finely

1/2 red onion (50g), chopped finely

1 tablespoon baby capers, chopped finely

1 tablespoon finely chopped fresh dill

1 tablespoon lime juice

2 tablespoon sour cream

Method

1.Preheat oven to 200°C/400°F. Line an oven tray with baking paper.

2.Cut 12 x 8cm (3¼-inch) rounds from pastry; place on oven tray. Brush edges of pastry rounds with egg. Cut out 5.5cm (3½-inch) rounds from centre of six of the rounds; place rings onto rounds. Brush with egg.

3.Bake pastry about 12 minutes or until browned lightly. Gently press centre of cases with a tea towel to flatten.

4.Combine salmon, cucumber, onion, capers, dill and juice in medium bowl; season to taste. Spoon into pastry cases. Top with sour cream.

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Ingredients

Method

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