Atlantic prawns, smoked salmon and leeks vol-au-vent
Gareth’s top tip: “The trick to the perfect vol-au-vent is to make sure you have cooked the cases for long enough, otherwise they’ll be soggy. It’s easier to undercook ready-made pastry than it is to overcook it.”
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 packet Jus Rol king size vol-au-vent
SuperValu Signature Tastes Atlantic prawns, peeled and deveined
12 slices SuperValu Signature Tastes smoked salmon (6 for sauce, 6 for garnish)
1 packet dill
1 lemon
2 leeks, washed and diced
40g SuperValu flour
40g SuperValu butter
400ml SuperValu milk, brought to a simmer
100ml SuperValu cream
Salt & pepper, to taste
100g SuperValu frozen garden peas
1 packet dill
1 lemon
6 slices SuperValu Signature Tastes smoked salmon, chopped into strips
Method
- Method
Vol-au-Vent:
Preheat the oven to 200°C (180°C fan).
Place vol-au-vents on a baking tray, brush with a little egg yolk, and bake for 15 minutes until risen, crisp, and golden.
To make the sauce:
Place a pot over medium heat and melt the butter.
Sauté the diced leeks for 3–4 minutes until soft.
Add the flour and cook for 1 minute to form a roux.
Gradually add the warmed milk, stirring constantly to avoid lumps.
Add the cream and season with salt and pepper.
Simmer gently for 5 minutes.
Just before serving, stir in the prawns, chopped smoked salmon, and peas. Simmer for 2 minutes until heated through.
Finish with a squeeze of lemon juice and chopped dill.
To plate:
Place the cooked vol-au-vents in the centre of 6 plates.
Insert a slice of smoked salmon into each vol-au-vent, allowing it to hang slightly over the edge.
Spoon the hot prawn, leek, and salmon sauce into each vol-au-vent.
Garnish with a sprig of dill and serve immediately.
