Smoked salmon and pea vol au vents Recipe

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15 min


5 min

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


  • 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


  • 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.

More Recipe Ideas

Top Tip

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