Food > Recipe Directory > Flags > Homemakers Best Tested > Three-Salmon Vol-au-Vents
Three-Salmon Vol-au-Vents Recipe
Three-Salmon Vol-au-Vents
Ingredients
- 3 thin slices lemons
- 1/4 cup (60 mL) celery leaves
- Half onion, thinly sliced
- 3 sprigs fresh dill
- 10 black peppercorns
- 1 tsp (5 mL) (approx) salt
- 12 oz (375 g) salmon fillet
- 1/2 cup (125 mL) crème fraîche or sour cream
- 1/3 cup (75 mL) minced smoked salmon (2 oz/60 g)
- 3 tbsp (45 mL) finely chopped fresh chives
- 2 tbsp (30 mL) finely chopped fresh dill
- 2 tbsp (30 mL) lemon juice
- Pinch white pepper
- Small Vol-au-Vents:
- 3 tbsp (45 mL) salmon roe
Preparation
Into saucepan, pour enough water to come about 1-1/2 inches/4 cm up side; add lemon, celery leaves, onion, dill sprigs, peppercorns and 1 tsp/5 mL salt. Bring to boil; reduce heat and simmer, covered, for 5 minutes.
Add salmon; poach, at just under a simmer, until fish flakes easily when tested, 8 to 10 minutes. Remove salmon; let cool. Remove skin, if necessary; flake meat into bowl. Mix in crème fraîche, smoked salmon, chives, chopped dill, lemon juice, pinch salt and white pepper.
Place 2 tbsp/30 mL salmon mixture in each of the vol-au-vents. Top each with about 1/2 tsp/2 mL salmon roe.
Make-ahead: Poach salmon and refrigerate for up to 1 day. Refrigerate salad for up to 4 hours. Fill vol-au-vents just before serving.
- Serving(s)
- 16 pieces
| Per piece: about | |
|---|---|
| Calories | 143 |
| Protein | 6 g |
| Fat (total) | 10 g |
| Sat. Fat | 4 g |
| Carbohydrate | 8 g |
| Fibre | 1 g |
| Cholesterol | 49 mg |
| Sodium | 102 mg |
| Calcium | 1 % RDI |
| Iron | 5 % RDI |
| Vitamin A | 6 % RDI |
| Vitamin C | 3 % RDI |
| Folate | 5 % RDI |
Also in this menu:
Source
Homemakers Magazine: December/January 2008
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