Three-Salmon Vol-au-Vents
- Easy recipes
Globes of salmon roe crown this elegant poached salmon salad like small Christmas bulbs, and the tiny amount of smoked salmon in the salad adds to the rich flavour. Of course, if you wish, you can serve it on croustades or thin slices of baguette. If you prefer, substitute a pinch of whitefish or lumpfish caviar for the salmon roe on top.
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.
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