Salmon Caviar And Tzatziki Vol Au Vents Recipes

Steps:

• Salmon: Preheat oven to 450 degrees.
• Line a baking sheet with tinfoil and coat generously with cooking spray.
• Brush salmon fillets with olive oil and sprinkle with the Greek Seasoning. Place on baking sheet. Bake on the middle rack for 13-15 minutes or until the Salmon is no longer opaque and it flakes easily.
• Tzatziki: Combine all ingredients in a small bowl and whisk together. Store in fridge until ready to use. (flavor becomes better when it's stored in the fridge.).

Steps:

• Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
• Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
• Spoon the chicken mixture into the vol au vent shells and serve.

Steps:

• Wash and dry the potatoes. If the potatoes are fresh, leave the skin on for nutrition. For a more presentable look, you may peel off the skin.
• Poke a knife into both ends of the potato making a deep 'x' each, (taking note that they will be sliced and used like biscuits).
• Wrap each potato in a paper towel, put them on a plate and put it into the microwave.
• If using a 1200 Watt microwave:
• - set the timer to 2:00mins if you're using very small potatoes;
• - set it to 3:30mins for medium-sized potatoes;
• - set it to 5:00mins for large potatoes;.
• - set it 6:00 minutes for huge potatoes!
• Take them out from the microwave and leave them to cool for about 2 minutes We want to achieve firm, not mushy potatoes.
• In the meantime, start the oven at 350 degree fahrenheit.
• Once cooled down, slice those potatoes to the thickness of 0.5cm or 1/4 inch. Discard the ends. Choose 16 of the larger pieces.
• Lay them out on the grill being careful not to overlay. Bake for 10mins and turn off the heat. Leave it to cool inside the oven for 15mins.
• Spread the bottom of each slice with tzatziki, then place 1 teaspoon of salmon roe atop the tzatziki.
• Add a few drops of lemon to the salmon roe, and give each potato biscuit a twist of the pepper mill.

Steps:

• For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.
• Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
• For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.
• Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
• Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.