Smoked Salmon Vols-au-Vent

 

                The vols-au-vent can be garnished with lemon or cucumber segments, or sliced mushrooms, instead of sliced truffle.

Makes 8

• 1 (150 gr / 5-oz) can prawns
• ½ teaspoon lemon juice
• 100 gr smoked salmon
• 250 ml double cream (whipping cream)
• Pinch each salt and white pepper
• Generous pinch gelatine
• 8 (5 cm / 2-inch) puff pastry vol-au-vent cases (bought ready made)
• 8 thin slices truffle, for garnish (optional)

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

BON APPÉTIT