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