Salmon, Dill & Caper Vol-au-Vents with Spring Salad
Preparation time is 35minutes
Cook time is 15minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
14 Ingredients
- 1/2 cup kalamata olives, halved
- 2 salmon portions, tail pieces, skinned and boned
- 250grams green beans, trimmed
- 2tablespoons capers, roughly chopped
- 1 lemon, juiced and rind finely shedded
- 1 pinch pepper (for seasoning)
- 250grams cream cheese, at room temperature
- 60grams baby spinach
- 1tablespoons olive oil
- 2 eggs
- 1/4 cup dill sprigs, finely chopped
- 1/4 cup chives, finely chopped
- 4 large vol-au-vent cases
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 6
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 minutes or until fish is cooked through. Drain, cool and flake.
Step 2 of 6
Preheat oven to 180°C. Line a baking tray with baking paper.
Step 3 of 6
Combine cream cheese, eggs, capers, dill, chives, flaked salmon, salt and freshly ground black pepper in a bowl.
Step 4 of 6
Place vol-au-vents onto prepared tray. Spoon salmon mixture into vol-au-vents. Bake for 15-20 minutes or until golden and heated through.
Step 5 of 6
Meanwhile, make the spring salad. Place beans into a bowl. Cover with boiling water and stand for 2 minutes or until bright green and just tender. Drain and rinse under cold water.
Step 6 of 6
Combine beans, spinach, olives, lemon rind, 2 tablespoons lemon juice, olive oil, sea salt flakes and freshly ground black pepper in a bowl. Toss until well combined. Serve with vol-au-vents.
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