Salmon Vol-au-Vent with Dijonnaise Sauce

Ingredients List

• 2 cans 14 oz (398 ml) St-Hubert Dijon Sauce
• 4 to 6 St-Hubert pastry shells
• 1 tbsp (15 ml) olive oil
• 1 onion, chopped
• 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

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.