Salmon Vol Au Vent Recipe
Ingredients
1 x 13 oz package frozen puff pastry, just thawed
2 tablespoons butter
1/4 cup all purpose flour salt and pepper
1 1/4 cups milk
1 x 7 1/2 oz can red salmon, drained and flaked
1 tablespoon chopped parsley
1 teaspoon fresh lemon juice
Directions
1 Roll the pastry out onto a floured board and into a large circle just over 23cm/9 inches in diameter.
2 Using a 23cm/9 inch plate as a guide, and a sharp knife, cut a circle out of the pastry. Place the circle of pastry upside down on a suitable container.
3 Place an 18cm/7 inch plate gently on top of the pastry and mark round it with a sharp knife, but do not cut right through. On the inner circle, mark an attractive lattice pattern.
4 Brush the pastry with a little milk.
5 Put the vol au vent into the refrigerator for 10 minutes.
6 Microwave on full power for 9-10 minutes, turning the plate once during this time.
7 Allow to stand for 3 minutes, then carefully remove the vol au vent lid' with a sharp knife.
8 To prepare the filling: place the butter in a 1 litre/1 3/4 pint (4 1/2 cup) jug and microwave on full power for 1 minute, to melt.
9 Stir in the flour and salt and pepper. Gradually stir in the milk.
10 Microwave on full power for 3 1/2 minutes, then beat well.
11 Beat in the salmon, parsley and lemon juice.
12 Put the 'lid' of the vol au vent under a preheated very hot grill (broiler). It will brown beautifully in a few seconds.
13 Put the vol au vent base on a serving dish. Fill with the sauce, then top with the 'lid'. Serve with a green salad.
2 Using a 23cm/9 inch plate as a guide, and a sharp knife, cut a circle out of the pastry. Place the circle of pastry upside down on a suitable container.
3 Place an 18cm/7 inch plate gently on top of the pastry and mark round it with a sharp knife, but do not cut right through. On the inner circle, mark an attractive lattice pattern.
4 Brush the pastry with a little milk.
5 Put the vol au vent into the refrigerator for 10 minutes.
6 Microwave on full power for 9-10 minutes, turning the plate once during this time.
7 Allow to stand for 3 minutes, then carefully remove the vol au vent lid' with a sharp knife.
8 To prepare the filling: place the butter in a 1 litre/1 3/4 pint (4 1/2 cup) jug and microwave on full power for 1 minute, to melt.
9 Stir in the flour and salt and pepper. Gradually stir in the milk.
10 Microwave on full power for 3 1/2 minutes, then beat well.
11 Beat in the salmon, parsley and lemon juice.
12 Put the 'lid' of the vol au vent under a preheated very hot grill (broiler). It will brown beautifully in a few seconds.
13 Put the vol au vent base on a serving dish. Fill with the sauce, then top with the 'lid'. Serve with a green salad.
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