Salmon Vol Au Vents

When it comes to sophisticated yet comforting dishes, poached salmon and vegetables in a dill sauce, elegantly presented in vol-au-vents, are a culinary masterpiece. This dish combines the delicate flavours of salmon, the sweet crunch of carrots and peas, and the aromatic zest of dill, all nestled in a flaky puff pastry shell. It’s a harmonious blend of textures and tastes that’s sure to impress both family and guests alike.

The Stars of the Dish

Poached Salmon: Poaching is a gentle cooking method that preserves the moisture and tenderness of the salmon. This method infuses the fish with subtle flavours from the poaching liquid, typically a mix of water, white wine, lemon, and herbs. The result is a succulent piece of salmon that flakes beautifully and complements the other components of the dish.

Carrots and Peas: These classic vegetables add vibrant colour and natural sweetness. Carrots, with their slight crunch, and peas, with their tender pop, create a delightful contrast to the soft, flaky salmon. They also enhance the nutritional value of the dish, providing a dose of vitamins and fibre.

Dill Sauce: Dill is a herb that pairs wonderfully with fish, offering a fresh, slightly tangy flavour. The sauce, typically made with a base of butter, flour, and cream, enriched with fresh or dried dill, binds the salmon and vegetables together in a creamy, aromatic embrace.

Vol-Au-Vents: These puff pastry shells are light, flaky, and buttery, providing the perfect vessel for the creamy filling. Their crispiness adds a delightful texture, making every bite a mix of crunch and creamy softness.

Assembling the Vol-Au-Vents

To assemble this dish, start by poaching the salmon until it’s just cooked through. Sauté diced carrots and peas until tender. Prepare the dill sauce by making a roux of butter and flour, then whisking in cream and dill until thickened and flavourful. Flake the salmon and mix it gently with the vegetables and sauce. Spoon this mixture into pre-baked vol-au-vent shells, and you have an elegant appetizer or main course that’s both beautiful and delicious.

Perfect Pairings

To elevate this dish further, consider serving it alongside:

1. A Fresh Salad: A light, crisp salad with a lemon vinaigrette can balance the richness of the dill sauce. Think mixed greens, cucumber, and radishes, perhaps with a sprinkling of feta cheese for an added touch of flavour.

2. White Wine: A chilled glass of Sauvignon Blanc or Chardonnay pairs perfectly with the delicate flavours of the salmon and the creamy dill sauce. The acidity of the wine cuts through the richness, creating a balanced dining experience.

3. Roasted Potatoes: For a heartier accompaniment, roasted new potatoes with a hint of rosemary and garlic complement the creamy, delicate vol-au-vents. Their crispy exterior and soft interior provide a pleasing contrast to the dish.

4. Asparagus: Lightly steamed or grilled asparagus spears add a touch of elegance and a slight bitterness that balances the sweetness of the peas and carrots.

5. Crusty Bread: Serve with a warm, crusty baguette or sourdough to sop up any remaining dill sauce. The bread’s texture and flavour round out the meal beautifully.

Serving Suggestions

With this recipe, you’ll impress your guests with both your culinary skills and the charming presentation of these delectable vol-au-vents. Enjoy!

The poached salmon and vegetables in a dill sauce served in vol-au-vents are a testament to the art of combining simple ingredients to create something truly special. Serve as an appetizer or main dish for a lovely trip back in time. Especially when paired with thoughtfully chosen sides that enhance its flavours. Enjoy this culinary creation and the compliments that are sure to follow!

Salmon Vol Au Vents

These poached salmon and vegetable vol-au-vents are a delightful blend of tender salmon, sweet carrots and peas, and a creamy dill sauce, all nestled in crispy puff pastry shells. Perfect as an elegant appetizer or a main dish, this recipe is sure to impress your guests with its sophisticated flavours and beautiful presentation.

4.83 from 63 votes

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Course: Appetizer, Canapes, Main Dish

Cuisine: French

Keyword: Dill Sauce, Herbs, Pastry, Poach, Salmon, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12 Vol au Vents

Calories: 169kcal

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Ingredients

 

MetricImperial

• 12 medium vol-au-vent shells pre-made
• 2 large salmon fillets about 1 lb
• 1 cup carrots diced
• 1 cup peas
• 2 cups water
• 1 cup white wine
• 1 large lemon sliced
• 2 sprigs fresh dill for poaching
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 cup heavy cream
• 2 tbsp fresh dill chopped
• salt to taste
• pepper to taste

Get ingredients with

Instructions

Poach the Salmon:

• In a large skillet, combine water, white wine, lemon slices, and fresh dill sprigs. Bring to a simmer over medium heat.
  2 cups water, 1 cup white wine, 1 large lemon, 2 sprigs fresh dill
• Add the salmon fillets and poach for about 8-10 minutes, until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet, let cool slightly, then flake into bite-sized pieces.
  2 large salmon fillets

Prepare the Vegetables:

• In a separate saucepan, bring water to a boil and blanch the diced carrots for about 3 minutes until tender. Add the peas and cook for an additional 2 minutes. Drain and set aside.
  1 cup carrots, 1 cup peas

Make the Dill Sauce:

• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly to make a roux, cooking for about 2 minutes.
  3 tbsp unsalted butter, 3 tbsp all-purpose flour
• Gradually whisk in the heavy cream, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.
  1 cup heavy cream
• Stir in the chopped dill, and season with salt and pepper to taste.
  2 tbsp fresh dill, salt, pepper

Combine and Fill:

• Gently fold the flaked salmon, carrots, and peas into the dill sauce until well combined.
• Preheat the oven to 350°F (175°C). Place the pre-made vol-au-vent shells on a baking sheet.
  12 medium vol-au-vent shells
• Fill each shell generously with the salmon and vegetable mixture.

Bake:

• Bake the filled vol-au-vents in the preheated oven for about 10-12 minutes, until the shells are golden and the filling is heated through.

Serve:

• Remove from the oven and let cool slightly before serving. Enjoy warm as an appetizer or main course.

Notes

Serving Suggestions: Serve these vol-au-vents with a fresh salad with lemon vinaigrette, a chilled glass of Sauvignon Blanc, or alongside roasted new potatoes for a complete meal.

Nutrition

Calories: 169kcal | Carbohydrates: 6g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 38mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3290IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg