Vol-au-vent with Salmon

01Method

1. 1

   Preheat the oven to 150°C. Separate the garlic cloves but do not peel them. Place them in a small baking dish, drizzle with some of the olive oil, season with salt and pepper, and roast until very tender, about 30 minutes.

2. 2

   Cook the potatoes in salted boiling water until just tender; if using young potatoes, peeling is optional. Be careful not to overcook them.

3. 3

   Prepare the pastry cups by rolling out the dough to approximately 4 millimeters thick. Using a larger cutter (preferably 10 cm diameter), cut out 4 circles. Using the same cutter and a smaller one, cut out 4 rings about 1.5 cm thick.

4. 4

   Prick the circles with a fork. Brush egg onto each circle base and attach a ring using egg wash. Brush egg only on the top of the ring, not on the sides, to ensure proper puffing. Increase the oven temperature to 200°C and bake the cups until golden brown.

5. 5

   Cut the shallots into wedges. Heat the remaining oil and butter in a pan. Briefly sauté the potatoes, shallots, and salmon (skin side down first). Transfer everything to a warmed plate.

6. 6

   Pour the stock into the pan drippings and simmer briefly. Add the cream and simmer for a short time. Season with dill and adjust salt and pepper as needed.

7. 7

   Fill the pastry cups with the salmon mixture and vegetables, drizzle with sauce, and garnish with the roasted garlic cloves squeezed from their skins.