Hot-smoked salmon vol-au-vents
This is the perfect starter for easy entertaining – make the pastry cases ahead, and freeze. They’re a doddle to defrost, and the saucy salmon mixture can also be made ahead and reheated to serve. Simply throw a salad together to go alongside and you’re good to go.
1 HOUR 15 MINUTES + FREEZING | SERVES 6 AS A STARTER EASY
puff pastry 500g block
plain flour for dusting
eggs 2, beaten
unsalted butter 2 tbsp
shallots 2 long, peeled and finely chopped
white or sparkling wine 250ml
double cream 200ml
wholegrain mustard 2 tbsp
hot-smoked salmon 400g, flaked
salmon roe 50g (optional)
lemon ½, juiced
chives a handful, finely chopped
1 Roll out the pastry on a lightly floured work surface until about 40cm x 40cm. Use a round 12cm cutter to cut 12 circles from the pastry. Put six of the circles onto a baking tray lined with baking paper, then use a round 8cm cutter to stamp out the middles of the remaining six circles to make rings.
2 Brush the six rings with some of the beaten egg, then neatly lay one ring over each whole pastry circle. Prick the middles all over with a fork. Put the stamped-out middles on the baking tray, too – these can be used as lids for the vol-au-vents, if you like – and brush all the pastry with a little more of the beaten egg. Chill for 20 minutes.
3 Heat the oven to 200C/fan 180C/gas 6. Brush all the pastry again with the remaining beaten egg, then bake for 20 minutes until risen and golden. Cool completely, then wrap well and freeze for up to three months.
This story is from the September 2021 edition of Olive.
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This story is from the September 2021 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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