Smoked salmon and pea vol au vents recipe

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serves: 18
Skill: easy
Prep: 15 min
Cooking: 5 min
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  • 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

    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

    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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    (266 ratings)
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