Tuesday, 8 December 2009

Christmas Appetizers and Snacks – More Vol-au-vent Recipes

Salmon, Dill and Caper Vol-au-vent

2 salmon portions
250g cream cheese
2 eggs
2 tbsp crushed capers
¼ cup dill sprigs, chopped
¼ cup chopped chives
4 large vol-au-vent cases

Place salmon fillets into a deep frying pan. Cover with cold water and place over a medium heat. Bring to a simmer and cook for 10 mins or until fish is cooked through. Drain, cool and flake. Preheat oven to 180C. Line a baking tray with baking paper. Combine cream cheese, eggs, capers, dill, chives, flaked salmon, salt and freshly ground black pepper in a bowl. Place vol-au-vents onto prepared tray. Spoon salmon mixture into vol-au-vents. Bake for 15-20 mins or until golden and heated through.

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