Start this recipe by placing the king prawns on a baking tray. Drizzle with a little oil, season with salt and pepper, and grill in the oven. Meanwhile, prepare the vol-au-vent filling. Chop the cooked tiger prawns into small chunks, and flake the poached salmon fillet. Place the salmon and chopped prawns in a bowl with the capers, dill, cream cheese and beaten egg and mix well. Season to taste and then spoon the mixture into the pre-baked cases. Place the filled cases into the oven on a baking tray, and cook for 15 minutes, or until the filling has cooked through. Immediately place the vol-au-vents onto your serving plates. You can serve 1 vol-au-vent per person as a starter, or 2 as a main course. Place a few mixed salad leaves on the plate and decorate with a grilled king prawn and lemon wedges on each plate. Suggested accompanying wine: DELICATA Medina Sauvignon Blanc D.O.K. Superior Malta