Salmon, Shrimp and Lemon Vol-au-Vent | RICARDO

Ingredients

• 1/4 cup (60 ml) butter
• 1/4 cup (60 ml) flour
• 3 cups (750 ml) milk
• Nutmeg to taste
• 5 oz (150 g) medium shrimp, peeled
• 2 tbsp (30 ml) olive oil
• 1/3 cup (75 ml) leek, cut into a thin julienne
• 1/3 cup (75 ml) carrot into thin julienne
• 1/3 cup (75 ml) celery, cut into a thin julienne
• 1 cup (250 ml) cooked salmon, broken into chunks
• 1/2 cup (125 ml) cooked small broccoli florets
• Grated zest of 1 lemon
• 2 tsp (10 ml) paprika
• 4 slices white bread, with
• 1 tbsp (15 ml) butter