Recipe Card

Smoked Salmon with Soured Cream Vol-au-vent


  • 10 Jus-Rol™ Vol-au-Vent
  •  Smoked salmon shredded or cut into small pieces
  • 1tsp soured cream chilled, per case
  • 1 lime

Equipment required

  • Baking Sheet
  • Baking paper

Techniques used


  1. Buy the smoked salmon trimmings as you will have to cut or tear the salmon in small pieces anyway.
  2. Bake vol-au-vent as per pack instructions. Meanwhile mix some soured cream with some grated lime zest, a dash of lime juice and black pepper.
  3. Put a good teaspoonful into each case and top with smoked salmon - garnish with lime zest and a tiny lime piece if desired.