Salmon Dill And Caper Vol Au Vent With Spring Sala... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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... 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:
1. Place salmon fillets into a deep frying pan.
2. 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.
3. Preheat oven to 180degC. Line a baking tray with baking paper.
4. combine cream cheese, eggs, capers, dill, chives, flaked salmon, salt and freshly ground black pepper in a bowl.
5. 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.
6. Meanwhile, to make a spring salad, place beans into a bowl. Cover with boiling water and stand for 2 mins or until just tender.
7. Drain and rinse under cold water.
8. 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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