Smoked salmon vols-au-vent (Canapés)

Makes 8

• 1 (150gr/5oz) can prawns
• ½ teaspoon lemon juice
• 100gr/4oz smoked salmon
• 250ml/8 fl oz double cream
• Pinch of salt and white pepper
• Generous pinch of gelatine
• 8 (5cm/2-inch) puff pastry vol-au-vent case (bought ready made)

Garnish

• 8 thin slices truffle (optional)

1. Drain the prawns, rinse in cold water and allow to dry thoroughly ; chop them coarsely and sprikle with lemon juice.
2. Cut the smoked salmon into small pieces and blend with the chopped prawns in the liquidiser ; whip the cream until stiff and season with salt and pepper.
3. Gradually fold the prawns and salmon purée by sponnfuls into the whipped cream.
4. Bring 3 tablespoons water to a boil in a small pan, allow to cool slightly and sprinkle with the gelatine ; stir until the gelatine has dissolved, leave to cool then stir into the smoked salmon cream.
5. Cover and stand in a cool place for 30 minutes.
6. Transfer in a piping bag fitted with a round nozzle and pipe into the vols-au-vent ; garnish each vol-au-vent with a slice of truffle, if used.

BON APPÉTIT