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Vol au vents filled with salmon Mousse topped with red caviar by Nikki Legon

Vol au vents filled with salmon Mousse topped with red caviar by Nikki Legon

Vol au vents filled with salmon Mousse topped with red caviar - A starter that looks chic and tastes delicious...

 

 

shutterstock 57362131

SERVES 6

500g fresh salmon taken from the middle of the fish.

1 litre of cold water

300ml white wine

A handful of parsley not chopped

2 bay leaves

 

SAUCE

600ml of milk infused with a slice of onion, peppercorns and 2 bay leaves

150g diced unsalted butter, soft

50g of plain flour

4 tbsp marscapone cream

1 tsp each of horseradish cream, chopped dill and chopped chives

6 slices of smoked salmon chopped into small pieces

6 large vol au vents

Jar of red caviar

 

1. First cook the fresh salmon. Place it in the water infused with white wine, parsley and bay leaves. Bring to the boil, then turn off the heat and leave to go cold.

2. For the sauce, melt 50g of the butter and add the flour very quickly. Cook for two minutes.

3. When the salmon has cooled, strain the infused milk, and add this to the butter and flour mix. Simmer, stirring with a wooden spoon until smooth. Place a piece of cling film over the top of the saucepan to stop the sauce drying out and leave to cool.

4. Now remove the skin from the salmon and flake into pieces – make sure there are no bones. Work the salmon thoroughly into the cooled sauce, then mix in the rest of the butter and the marscapone cream.

5. Add the diced smoked salmon, the horseradish, chopped chives and dill.

6. Fill the vol au vents with the mixture and heat in a medium oven. Remove, top with the red caviar and serve.