Scrambled egg and smoked salmon vol-au-vents

Creamy scrambled egg and smoked salmon in crisp little pastry cases create elegant to eat party food from Ross Burden
By Ross Burden
Scrambled egg and smoked salmon vol-au-vents
  • Rating:
  • Serves: 10
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Ingredients

  • 10 vol-au-vent cases
  • 1 egg, beaten to glaze

For the filling

  • 2 large eggs
  • black pepper
  • 50 g smoked salmon

Method

1. Set the oven to 180°C/gas 4. Make up vol au vents, brush with beaten egg to glaze, and cook for 10 minutes.

2. Leave to cool.

3. Beat the eggs together and season with salt and freshly ground black pepper.

4. Cook over a gently heat until lightly scrambled.

5. Stir in the smoked salmon and then fill each vol au vent, before placing lid on top.

6. Serve immediately.

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