Salmon and Chervil Salad Vol-Au-Vent

11:00 am on 1 August 2011

Ingredients

Makes 15

  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) lemon juice
  • 1 tsp flaky sea salt
  • ¼  tsp freshly ground black pepper
  • 400g – 500g salmon fillet {skin off, bone out}
  • 45g (1/4) red onion (finely diced)
  • 70g (1/2) celery stalk (diced)
  • 3 hard-boiled eggs (quartered and each quarter cut into 4 pieces)
  • 2 tbsp finely chopped chives
  • 1 ½ tbsp chopped chervil
  • 30ml (2 tbsp) lemon juice
  • 1/2 tsp flaky sea salt
  • 1/8 tsp freshly ground black pepper
  • 15 Vol-Au-Vent Cases (recipe, but if you wish use store-bought)

Method

Preheat oven to 220°C.

To make salad: Place olive oil, lemon juice, salt and pepper into a bowl and combine.  Brush salmon on both sides with this mixture and place onto a low-sided baking tray.  Place into oven and bake for 5-7 minutes, or till salmon is cooked medium rare.  Cool salmon to room temperature and flake into pieces.

Into a medium-sized bowl place salmon, onion, celery, eggs, chives, chervil, lemon juice, salt and pepper. Gently toss to combine.

Place 2 rounded tablespoons of Salmon and Chervil Salad into vol-au-vent cases and serve as soon as possible.

John Hawkesby’s wine recommendation

Chardonnay - Man O'War 2009

Riesling - Ostler Blue House Riesling 2009

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