Quick & Easy

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.
smoked salmon vol-au-vents
6 Item



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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