Smoked Salmon and Cream Cheese Vol au vents
Serves: 16
Ingredients
To make Smoked Salmon and Cream Cheese Vol au vents , you'll need:
- 16 ready to cook vol-au-vent cases,
- 14g each cooked
- 180g cream cheese, softened
- 80g smoked salmon, cut in to strips
- 1½ tbsp. lemon juice
- 1 tbsp. fresh dill, finely chopped
- Ground black pepper to season
- Dill sprigs, to serve
Method
- Preheat the oven to Gas Mark 7 or 210°c.
- Bake the vol-au-vents for 15 minutes from frozen.
- Meanwhile, mix the cream cheese, lemon juice, and black pepper together.
- Place a heaped teaspoonful of the cream cheese mixture into each case and top with shredded smoked salmon.
- Garnish with a dill sprig and serve!
Nutritional Facts (Per Serving)
Calories 98.3 | Total Fat 7.6g | Saturated Fat 4.2g | Carbohydrates 7.8g | Fibre 0.3g | Protein 7g
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