Smoked salmon and pea vol au vents recipe

CLICK TO RATE
(325 ratings)

These may look retro, but the flavour combo in these smoked salmon and pea vol au vents is back in fashion! Using a couple of clever shortcuts, you can have these on your buffet table in just 20 minutes

Smoked salmon and pea vol au vents
Serves18
SkillEasy
Preparation Time15 mins
Cooking Time5 mins
Total Time20 mins plus cooling

These may look retro, but the flavour combo in these smoked salmon and pea vol au vents is back in fashion! Using a couple of clever shortcuts, you can have these on your buffet table in just 20 minutes

Looking for another perfect appetiser your guests won't be able to get enough of? Look no further than the classic all time favourites pigs in blankets!

Ingredients

  • 18 ready-to-cook frozen vol au vents
  • 1 egg, beaten
  • 150g cream cheese
  • Juice of 1/2 lemon
  • 150g petit pois, defrosted
  • 150g pack hot smoked salmon, flaked
  • 1tbsp chives, finely chopped

WEIGHT CONVERTER

grams
to
cups

Method

  1. Brush the vol au vents with the egg then cook and cool the vol au vent cases according to pack instructions. Combine the cream cheese, lemon juice and peas in a food processor, season with black pepper then lightly pulse until just combined.
  2. Fill the pastry cases with the cream cheese mixture. Top with the salmon and garnish with the chives.
Top Tip for making Smoked salmon and pea vol au vents

Add a little squeeze of wasabi paste to the pea mixture for a mini-kick.

GoodtoKnow
GoodtoKnow

Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.