Name: Smoked salmon and pea vol au vents recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves: 18
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

By GoodtoKnow

published 1 June 2019

in Recipes

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

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Method

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.
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.

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