Salmon Vol Au Vents

These poached salmon 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.

Prep Time 30

Cook Time 40

Total Time 1 10

Servings Vol au Vents

Ingredients

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

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