Atlantic prawns, smoked Salmon and leeks vol-au-vent

Ingredients

Vol-au-Vent:

• 1 packet Jus Rol king size vol-au-vent
• 2 packets Atlantic prawns, peeled and deveined
• 12 slices SuperValu Signature Tastes smoked salmon (6 for sauce, 6 for garnish)
• 1 packet dill
• 1 lemon

For the Sauce:

• 2 leeks, washed and diced
• 40g flour
• 40g butter
• 400ml milk, brought to a simmer
• 100ml cream
• Salt & pepper, to taste

Garnish for Sauce:

• 100g frozen garden peas
• 1 packet dill
• 1 lemon
• 6 slices SuperValu Signature Tastes smoked salmon, chopped into strips

Method

Vol-au-Vent:

1. Preheat the oven to 200°C (180°C fan).
2. Place vol-au-vents on a baking tray, brush with a little egg yolk, and bake for 15 minutes until risen, crisp, and golden.

To Make the Sauce:

1. Place a pot over medium heat and melt the butter.
2. Sauté the diced leeks for 3–4 minutes until soft.
3. Add the flour and cook for 1 minute to form a roux.
4. Gradually add the warmed milk, stirring constantly to avoid lumps.
5. Add the cream and season with salt and pepper.
6. Simmer gently for 5 minutes.
7. Just before serving, stir in the prawns, chopped smoked salmon, and peas. Simmer for 2 minutes until heated through.
8. Finish with a squeeze of lemon juice and chopped dill.

To Plate:

1. Place the cooked vol-au-vents in the centre of 6 plates.
2. Insert a slice of smoked salmon into each vol-au-vent, allowing it to hang slightly over the edge.
3. Spoon the hot prawn, leek, and salmon sauce into each vol-au-vent.
4. Garnish with a sprig of dill and serve immediately.