Salmon vol-au-vents

Preparation/cooking time: ca. 25m

For 4 people

Nutritional Information

Contains 731 Kcal, 25g Protein, 27g Carbohydrates, 54g Fat


  • 1 shallot
  • 400 g organic salmon fillets
  • 8 vol-au-vents
  • 400 g celery
  • 1 tbsp. clarified butter
  • 1 tsp. salt
  • a little pepper
  • 1.5 dl white wine
  • 2 dl cream

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  • Bake vol-au-vents according to instructions on packaging. Cut the salmon into cubes, finely chop the shallot.
  • Slice the celery into approx. 3 mm thick slices. Heat the clarified butter in a non-stick frying pan. Stir fry the cubed salmon in batches for approx. 2 mins. per batch, remove from the pan. Sauté the shallot and celery over a medium heat for approx. 3 mins. and season.
  • Add the wine, bring to the boil, then reduce the heat, cover and simmer for approx. 5 mins. Beat cream until fluffy and add. Add the fish, heat gently. Stuff the vol-au-vents with the filling.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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