Creamy Mushroom and Smoked Salmon Vol au Vents

Makes 12

30g butter
1 tablespoon olive oil
250g mushrooms, sliced
300g sour cream
juice of 1⁄2 lemon
seasonings to taste
2 x 75g packets of 6 vol au vents
100g smoked salmon, cut into strips
dill sprigs to garnish

1. Heat butter and oil together in a frying pan over medium heat. Sauté mushrooms for 5 minutes or until tender.
2. Stir in sour cream, juice and seasonings. Bring to the boil. Reduce heat. Simmer for 2 minutes.
3. Heat vol au vents according to packet directions. Spoon an even amount of mushroom mixture into each pastry case.
4. Top with smoked salmon and dill. Serve while still warm.

Variation: Replace mushrooms with blanched asparagus, chopped into pieces.