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Ingredients
- 4 × 10 cm vol au vent cases
- 200 g can smoked kippers in brine
- 3 eggs
- 1/4 cup cream
- 1/2 teaspoon French mustard
- 1/4 cup grated cheddar cheese
- 1 tablespoon finely chopped fresh parsley
- lemon juice
Method
1. Preheat oven to moderate 180°C. Place vol au vent cases on baking tray. Drain kippers well and flake with a fork.
2. Place eggs, cream and mustard in a medium mixing bowl and whisk until well combined. Add cheese, parsley and flaked kippers, stir until combined. Add lemon juice to taste.
3. Spoon mixture into cases, bake 25 minutes or until set and golden. Serve warm with a garden salad.
