Ingredients

20 Pidy Mini Square Vol au Vents
60g Smoked salmon
3 Eggs
20g Butter
2ds Single cream
1ds Chopped fresh parsley
Salt and Pepper
plus 40g of Salmon Roe and some fresh chopped parsley for the garnish

Preparation

Refresh the mini vol au vents for 5 minutes at 180°C and allow to cool.
Cut the smoked salmon into small pieces.
Beat the eggs, and season with salt and pepper.
Melt the butter in a small pan and scramble the eggs until they are loosely set, then add the cream, smoked salmon and chopped parsley and keep on the heat for a minute or so.
Use the mixture to fill the mini vol au vents, and garnish each with a few salmon roe and a sprinkling of chopped parsley.