Scrambled Egg and Smoked Salmon Vol-Au-Vents

Total Time
Prep 15 mins
Cook 15 mins

Creamy scrambled egg and smoked salmon in crisp little pastry cases create elegant to eat party food.

Ingredients Nutrition

  • 10 vol-au-vent cases
  • 1 egg, beaten to glaze
  • For the filling

  • 2 large eggs
  • salt & freshly ground black pepper
  • 2 ounces smoked salmon


  1. Set the oven to 350°F Make up vol au vents, brush with beaten egg to glaze, and cook for 10 minutes.
  2. Leave to cool.
  3. Beat the eggs together and season with salt and freshly ground black pepper.
  4. Cook over a gently heat until lightly scrambled.
  5. Stir in the smoked salmon and then fill each vol au vent, before placing lid on top.
  6. Serve immediately.