Salmon Vol au Vents
Entertaining? This recipe for Salmon Vol au Vents is not only quick and easy, but it will also bring a little fancy to your spread – and also a whole lot of yum!
Ingredients
- 500 grams salmon fillet, boned and diced 3 cm
- 3 tablespoons capers
- 100 mL fish stock
- 300 mL fresh cream
- 2 spring onions, thinly sliced
- 2 lemon, zest
- 12 medium vol au vent cases, heated in the oven
- 1 pinch salt and pepper
- 3 tablespoons olive oil
- 500 grams salmon fillet, boned and diced 3 cm
- 3 tablespoons capers
- 100 mL fish stock
- 300 mL fresh cream
- 2 spring onions, thinly sliced
- 2 lemon, zest
- 12 medium vol au vent cases, heated in the oven
- 1 pinch salt and pepper
- 3 tablespoons olive oil
- Step 1 of 5In a medium saucepan, heat the oil over moderate heat and add the salmon, spring onions, zest and capers.
- Step 2 of 5Fry the salmon briefly until it has coloured all over. Add stock.
- Step 3 of 5Mix well, letting it bubble for 10 seconds then add the cream. Season to taste.
- Step 4 of 5Bring to the boil, then reduce the heat to a simmer, allowing the mixture to thickened a little. Serve the salmon and sauce in the hot Vol au Vent cases.
- Step 5 of 5Sprinkle with extra zest and spring onions if desired.
Method
- Step 1 of 5In a medium saucepan, heat the oil over moderate heat and add the salmon, spring onions, zest and capers.
- Step 2 of 5Fry the salmon briefly until it has coloured all over. Add stock.
- Step 3 of 5Mix well, letting it bubble for 10 seconds then add the cream. Season to taste.
- Step 4 of 5Bring to the boil, then reduce the heat to a simmer, allowing the mixture to thickened a little. Serve the salmon and sauce in the hot Vol au Vent cases.
- Step 5 of 5Sprinkle with extra zest and spring onions if desired.
Nutrition per serving
2406 Kilojoules
Protein14 grams
Fat54 grams
Carbs11 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5In a medium saucepan, heat the oil over moderate heat and add the salmon, spring onions, zest and capers.
- Step 2 of 5Fry the salmon briefly until it has coloured all over. Add stock.
- Step 3 of 5Mix well, letting it bubble for 10 seconds then add the cream. Season to taste.
- Step 4 of 5Bring to the boil, then reduce the heat to a simmer, allowing the mixture to thickened a little. Serve the salmon and sauce in the hot Vol au Vent cases.
- Step 5 of 5Sprinkle with extra zest and spring onions if desired.