Name: Hot smoked salmon and dill vol au vents
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 24 Vol Au Vents; 40g butter; 3 tsp plain flour; 60ml chicken stock; 60ml milk; 30g tasty cheese; 1 spring onion, thinly sliced; 20.00 ml chopped dill; 150g Tasmanian Hot Smoked Salmon Fillets Plain, flaked; Dill sprigs, to serve

Hot smoked salmon and dill vol au vents

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Quick and delicious salmon bites with dill, a heavenly match ready in under 30 minutes!

Ingredients:

24 Vol Au Vents
40g butter
3 tsp plain flour
60ml chicken stock
60ml milk
30g tasty cheese
1 spring onion, thinly sliced
20.00 ml chopped dill
150g Tasmanian Hot Smoked Salmon Fillets Plain, flaked
Dill sprigs, to serve

Instructions:

Preheat your oven to 140°C. Arrange vol au vents on a baking tray and bake for 10 minutes, or until they are heated through.
In a saucepan over medium heat, melt butter until bubbling. Add flour and stir until the mixture becomes grainy. Slowly pour in stock and milk while stirring vigorously. Let it simmer until slightly thickened, about 3 minutes. Add cheddar, spring onion, chopped dill, and most of the salmon. Stir until the cheddar melts, about 1-2 minutes.
Fill the vol au vents with the salmon mixture. Garnish with extra salmon and dill sprigs. Season to taste before serving.

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