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Salmon Dill And Caper Vol Au Vent With Spring Salad Recipe

Ingredients

How to make it

  • 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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The Cook

wrigggit Perth, Australia

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