UKTV recipes
Ross Burden from Good Food Bites
Creamy scrambled egg and smoked salmon in crisp little pastry cases create elegant to eat party food from Ross Burden
 

Scrambled egg and smoked salmon vol-au-vents

Method
 
1. Set the oven to 180°C/gas 4. Make up vol au vents, brush with beaten egg to glaze, and cook for 10 minutes.

2. Leave to cool.

3. Beat the eggs together and season with salt and freshly ground black pepper.

4. Cook over a gently heat until lightly scrambled.

5. Stir in the smoked salmon and then fill each vol au vent, before placing lid on top.

6. Serve immediately.

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easy
 
Serves: 10
quickcook
Prep: 15 min
Cook: 15 min
 
 

Ingredients

Ingredients

10 vol-au-vent cases
1 egg, beaten to glaze

For the filling

2 large eggs
salt and fresh ground black pepper
50g Smoked salmon

 

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