Salmon Vol-au-Vents

Name: Salmon Vol-au-Vents Sharing Dish | with Lemon, Chives and Cream Cheese
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 1 pack(s) Puff Pastry Sheet**; 2 unit(s) Salmon Fillets**; 1 bunch(es) Chives**; 1 unit(s) Lemon**; 75 grams Soured Cream**; 100 grams Cream Cheese**

Sharing Dish | with Lemon, Chives and Cream Cheese

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Cosy up this autumn with dishes designed to warm you up from the inside out, such as these Salmon Vol-au-Vents.

The vol-au-vent hails from France and is thought to have been around as early as the start of the 19th century!

Tags:

Pescatarian

Allergens:

Gluten

•Pesce

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet**

2 unit(s)

Salmon Fillets**

1 bunch(es)

Chives**

1 unit(s)

Lemon**

75 grams

Soured Cream**

100 grams

Cream Cheese**

Nutritional information

Energy (kJ)4463 kJ

Energy (kcal)1067 kcal

Fat73.7 g

of which saturates35.9 g

Carbohydrate70.2 g

of which sugars13 g

Dietary Fiber5.4 g

Protein33.4 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Brush

•Bowl

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Remove the puff pastry from your fridge and allow to come up to room temperature.

a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

b) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

a) Meanwhile, cut the pastry into 6 equal squares. Place 2 squares side-by-side on another lined baking tray and poke holes in them using a fork.

b) Leaving a 2cm border, cut the centre from the remaining 4 squares. These are your border pieces. TIP: Save the centre pieces for another recipe.

a) Brush a little water onto each border piece, then stack 2 border pieces on top of each pastry square on the lined baking tray, wet-side down, ensuring the edges and corners of each piece line up. These are your vol-au-vents!

b) Place the vol-au-vents onto the middle shelf of your oven until puffed and golden, 20-25 mins. Turn halfway through cooking.

a) While everything is in the oven, finely chop the chives (use scissors if easier).

b) Zest and cut the lemon into wedges.

c) Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

d) In a large bowl, combine the soured cream, cream cheese, three quarters of the chives, a pinch of lemon zest and a squeeze of lemon juice (use more if you prefer).