Salmon and Chervil Salad Vol-Au-Vent

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