Scrambled Egg And Smoked Salmon Vol-Au-Vents - cooking recipe

Ingredients

10 vol-au-vent cases
1 egg, beaten to glaze
For the filling
2 large eggs
salt & freshly ground black pepper
2 ounces smoked salmon

Preparation

Set the oven to 350\u00b0F Make up vol au vents, brush with beaten egg to glaze, and cook for 10 minutes.
Leave to cool.
Beat the eggs together and season with salt and freshly ground black pepper.
Cook over a gently heat until lightly scrambled.
Stir in the smoked salmon and then fill each vol au vent, before placing lid on top.
Serve immediately.