Recipe

Salmon Dill And Caper Vol Au Vent With Spring Salad Recipe

Add Step-by-Step Photos	Wrigggit / All my dishes 6 months, 1 week ago A versatile recipe that you can use with vol au vents, or layer filo pastry into ramekins and fill with the mixture. Delicious, all the same... Prep:15m Cook:35m Servings:4	Wrigggit
	salmon dill capers creamy

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Ingredients

2 salmon portions

250g extra light cream cheese

2 eggs

2 tbspns capers, chopped

1/4 cup dill sprigs, chopped

1/4 cup chopped chives

4 large vol au vent

250g green beans, trimmed

60g baby spinach

1/2 cup Kalamata Olives, halved

finely shredded rind and juice of 1 lemon

1 tbspn olive oil

Directions

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 180degC. 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.

Plave vol au vents onto prepared tray. Spoon salmon mixture into vol au vents. Bake for 15-20 mins or until golden and heated through.

Meanwhile, to make a spring salad, place beans into a bowl. Cover with boiling water and stand for 2 mins or until just tender.

Drain and rinse under cold water.

Combine beans, spinach, olives, lemon rind, 2 tbspna lemon juice, olive oil, sea salt flakes and pepper in a bowl. Toss til well combined. Serve with hot vol au vents.....

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