Vol-au-vents with smoked trout, labneh and chives

Ingredients :

200g Empire Pastry Butter Puff Sheet, thawed

2Tbsp chopped chives

¾ cup Labneh

75g Smoked Trout (or salmon)

Cornichons – a small handful finely chopped

1 Egg, beaten

Capers

Salt and Pepper

Method :

Step 1: Pre-heat oven to 220°C.

Step 2: Depending on the size of vol-au-vents cut circles from the pastry sheet. With half of the rounds, cut an inner circle. Place these rings on top of the intact rounds and brush with egg. Prick the inside base with a fork.

Step 3: Bake until puffed and golden. Let them cook to room temp.

Step 4: To make the Labneh (start the day before), hang Greek yoghurt in a cloth over a bowl in the fridge, seasoned with sea salt. When ready it will be lovely and thick. If pressed for time, simply use thickened yoghurt.

Step 5: Mix labneh with chopped chives and cornichons and place a spoonful into each vol-au-vent. Top with a slice of smoked trout, capers and finely more chives.