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Hot Smoked Salmon and Dill Vol-au-Vents

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These elegant and flavorful vol-au-vents are filled with a creamy, savory salmon mixture, featuring hot smoked salmon, cheddar cheese, dill, and spring onions. Perfect for appetizers or a fancy brunch, these vol-au-vents offer a delightful combination of textures and flavors.

Ingredients

Scale
  • 24 Coles Vol-au-Vents
  • 40g butter
  • 3 tsp plain flour
  • 1/4 cup (60ml) chicken stock
  • 1/4 cup (60ml) milk
  • 1/4 cup (30g) grated cheddar cheese
  • 1 spring onion, thinly sliced
  • 1 tbsp chopped dill
  • 150g Coles Tasmanian Hot Smoked Salmon Fillets, flaked
  • Dill sprigs, for garnish

Instructions

  • Preheat the Oven:
    • Preheat your oven to 140°C (280°F). Place the vol-au-vents on a baking tray and bake for about 10 minutes or until warmed through.
  • Prepare the Filling:
    • While the vol-au-vents are in the oven, melt the butter in a saucepan over medium heat.
    • Stir in the flour until the mixture turns grainy.
    • Gradually add the chicken stock and milk, stirring constantly to avoid lumps.
    • Let the mixture simmer for about 3 minutes until it thickens slightly.
    • Add the grated cheddar cheese, spring onion, chopped dill, and three-quarters of the flaked salmon. Stir for 1-2 minutes until the cheese is melted and the mixture is well combined.
  • Assemble and Serve:
    • Spoon the warm salmon mixture into the baked vol-au-vents.
    • Top with the remaining flaked salmon and garnish with dill sprigs.
    • Season with salt and pepper to taste and serve immediately.

Notes

  • These vol-au-vents can be served as an appetizer or a light meal.
  • You can substitute the chicken stock with vegetable stock for a pescatarian-friendly version.
  • For an extra touch, drizzle a bit of lemon juice over the filling before serving.

Nutrition

Find it online: https://easyfoodflash.com/hot-smoked-salmon-and-dill-vol-au-vents/