418 g canned alaska salmon (pink or red)
24 each vol-au-vent cases (pre-cooked, indi, vidual)
250 g cucumber, peeled and diced
1 tsp salt
150 ml mayonnaise
4 tbsp sour cream or- greek yogurt
2 tsp freshly chopped mint
Directions
Drain the can of salmon. Flake the fish into a bowl and set aside.
Scoop out the soft pastry from inside the vol- au-vent cases.
Put the cucumber into another bowl and sprinkle with the salt. Allow
to stand for 15 minutes then rinse thoroughly. Pat dry and mix into
the salmon with the remaining ingredients. Pile equal amounts of the
salmon filling into each vol-au-vent case and replace the lids. Serve
garnished with salad.
Makes 24. Approx. 140 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Servings: 24 servings
Alaska Vol-Au-Vents Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Sauce; Sauce And Dip; Seafood
The History of Recipes
We can trace the history of meal recipes far back into the far past, certainly as far into history as ancient Egypt, and maybe even further. However, sadly, these old records were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Progressing into The time of the romans around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and afters, something we still use today. Aspicius informs us how the cooks of Roman times made use of a wide range of spices, including some that we all recognise for example bay, mint and asafoetida. Later, in the 15th century, the Crusaders brought back many new spices and herbs from the holy lands, including spices such as parsley and basil. These new foods and spices was responsible for a surge in manuscripts on cookery, most of which still exist in private cookery archives. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Alaska Vol Au Vents recipe.
