Salmon Vol au Vents

Salmon Vol au Vents

  • Preparation time

    10 mins
  • Cook time

    10 mins
  • Serves 4

Entertaining? This recipe for Salmon Vol au Vents is not only quick and easy, but it will also bring a little fancy to your spread – and also a whole lot of yum!

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Olive oil - 3 Tbsp
  • Salmon Fillet, boned and diced 3cm - 500 g
  • Spring onions, thinly sliced, plus extra for serving - 2
  • Zest of 1 Lemon, plus extra for serving
  • Capers - 3 Tbsp
  • Fish stock - 100 ml
  • Fresh cream - 300 ml
  • Salt and pepper, to season
  • Medium Vol au Vent Cases, heated in the oven, ready when needed - 12


  1. In a medium saucepan, heat the oil over moderate heat and add the salmon, spring onions, zest and capers.

  2. Fry the salmon briefly until it has coloured all over. Add stock.

  3. Mix well, letting it bubble for 10 seconds then add the cream. Season to taste.

  4. Bring to the boil, then reduce the heat to a simmer, allowing the mixture to thickened a little. Serve the salmon and sauce in the hot Vol au Vent cases.

  5. Sprinkle with extra zest and spring onions if desired.

PER SERVE • Energy 2406Kj • Protein 14g • Total Fat 54g • Saturated Fat 26g • Carbohydrates 11g • Sugars 3g • Sodium 294mg

Dietary and nutritional info supplied by NZ Nutrition Foundation