Salmon Vol-au-Vent with Dijonnaise Sauce

Salmon Vol-au-Vent with Dijonnaise Sauce

4 to 6

Cooking time: 12 to 15 minutes

Preparation time: 15 minutes

 

Ingredients List

  • 1 tbsp (15 ml) olive oil
  • 1 onion, chopped
  • 2 cans 14 oz (398 ml) St-Hubert Dijon Sauce
  • 1/4 c (60 ml) 35% cream
  • Salt and freshly ground pepper
  • 1 1/3 lb (600 g) salmon filet, diced
  • 3 c (750 ml) broccoli cut into small florets
  • 4 to 6 St-Hubert pastry shells

Preparation Instructions

  1. In a large pan on medium heat, add oil and sauté onion for 2 minutes.
  2. Add sauce and cream. Season generously.
  3. Bring to a boil, add diced salmon and broccoli florets.
  4. Cover and simmer for 5 minutes.
  5. Reheat the pastry shells in the oven.
  6. Top with sauce and serve immediately.