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Salmon Vol au Vents
Serves 4
Ingredients
- Salmon Fillet, boned and diced 3cm
- Zest of 1Lemon pus extra for serving
- 3 tbsp Capers
- 100mls Fish Stock
- 300mls Fresh Cream
- Salt
- Freshly Gound Black Pepper
- 4 medium Select Vol au Vent Cases, heated in the oven, ready when needed
- 2 Spring Onions, thinly cliced, plus extra for serving
- 3 tbp Olive Oil
Method
Heat the oil over moderate heat and add the salmon, spring onions, zest and capers.
Fry until the salmon has coloured all over and add the stock.
Mix well, let it bubble for 10 seconds then add the cream.
Season and boil until reduced and thickened a little. Serve the salmon and sauce in the hot Vol au Vent cases.
Sprinkle with extra zest and spring onions if desired.
This recipe was sent in by
Select
of Progressive Enterprises Ltd.
