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Mini Vol au Vents with Scrambled Egg & Smoked Salmon


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


  • 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.