The woody-smokiness of salmon and the delicate fragrance of chives are mixed with luxurious soured cream in this elegant Christmas canapé. The perfect Christmas party food idea, these vol au vents can be made in less than half an hour.
Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry on a lightly floured surface to a rectangle measuring approx 25cm x 35cm and stamp out 12 x 7cm fluted rounds. Take a plain 4cm cutter and make a firm indentation into the centre of each pastry circle leaving a 1.5 cm border around the edge, taking care not to cut the pastry all the way through.
Place onto a baking sheet well spaced apart and bake for 10-12 minutes until well risen and golden. Remove and carefully brush the pastry border, but not the centre, with the beaten egg. Bake in the preheated oven for 10-12 minutes until well risen and golden. Remove from the oven and gently remove the top of the centre circle of risen pastry and discard, leaving a hole in the centre ready to fill.
Place the soured cream into a bowl and mix with the chives and mustard. Season well. Add the smoked salmon and fold through gently.
Using a teaspoon, place spoonfuls of the mixture into the vol au vent cases. Serve scattered with extra chives to garnish.
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