Tuesday, December 05, 2006

Salmon Bites Recipe

These little salmon bites are a great hot finger food for a party. They have a creamy salmon filling and a crisp, buttery bread case. The salmon filling could also be used to fill vol-au-vent cases.

The cases can be made the day before serving and stored in an airtight container until required. The flavoured white sauce can also be made the day before serving. Store the sauce in an airtight container in the refrigerator and stir in the salmon just before filling the cases.

Makes about 24 bite-sized hors d'oeuvres.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Bread Cases
About 12 slices sandwich-slice white bread (use a fairly wide/tall loaf so that you are able to cut 2 rounds from each slice; otherwise you'll need about 24 slices of bread)
About 50g butter, melted

Salmon Filling
210g can salmon, drained
25g butter
1 1/2 tablespoons (18g) plain flour
188ml (3/4 cup) milk
3 green onions (green shallots), finely chopped
Salt and pepper
1/4 teaspoon ground paprika
1/2 teaspoon Dijon mustard
1 teaspoon (5ml) lemon juice
1 teaspoon finely chopped parsley (firmly packed)
Extra parsley, for decoration

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).

Cut rounds from bread using a 6cm diameter round cutter. (The bread offcuts could be used to make breadcrumbs.)

Flatten the bread rounds slightly by rolling over them with the side of a glass or a rolling pin. © exclusivelyfood.com.au

Brush both sides of each bread round with melted butter.

Ease the rounds into the holes of a mini muffin pan (1 tablespoon capacity holes). Ensure that the bread is pressed against the base of the pan as this helps the case brown on the bottom.

Bake cases until crisp, about 12-15 minutes.

Remove skin and bones from the salmon and break it into small chunks.

Melt butter in a medium saucepan over medium-low heat. Stir in flour and cook, stirring, until the mixture bubbles. Remove saucepan from heat.

Add about one third of the milk. Stir until mixture is well combined and as smooth a possible. Stir in remaining milk. Return saucepan to medium or medium-high heat and stir continuously until mixture bubbles and thickens. Remove from heat. If something has gone wrong and your white sauce is lumpy at this stage, you could pass it through a fine sieve.

Add green onions, salt, pepper, paprika, mustard, lemon juice and parsley to white sauce.

Stir until well combined. Add the salmon and mix gently.

Fill the cooked bread cases with the salmon mixture (about one heaped teaspoon of mixture per case).

Bake at 190 degrees Celsius (170 degrees Celsius fan-forced) for about 7-10 minutes, or until hot. Top with parsley sprigs and serve immediately.
© www.exclusivelyfood.com.au


Anonymous Anonymous said...

Great recipe,, I did a pre super bowl take last week on this dish woooooooooooow...the guys loved it the family loved it, I loved it now I will make twice as much for our super bowl party .... thank you for a great recipe

5/2/07 1:53 am  
Anonymous Anonymous said...

Wow! These were fantastic! I had a birthday party and premade the mix beforehand which was a time saver!

Everyone absolutely loved it, even my boyfriend didn't get to try one because they were gone too quickly!!

Excellent recipe!! Thank you so much!


16/9/07 1:25 pm  
Blogger Shel said...

Instead of bread cases, can I use shortcrust pastry cases? Thanks

29/3/08 1:39 am  
Blogger Amanda and Debbie said...

Hi Shel

Yes, you could use shortcrust pastry cases instead of the bread cases.

1/4/08 1:18 pm  
Anonymous Anonymous said...

If I make the cases and filling the day before, when reheating cases and adding the filling do you need to put the cases back into the muffin tray?

14/8/08 8:07 pm  
Blogger Amanda and Debbie said...

Hi Sheree

The filled cases can be heated on a tray in the oven. They do not need to be returned to the muffin pan.

15/8/08 8:07 am  
Anonymous Anonymous said...

What a fantastic site. Thankyou!!!! And well done!!!!!!!!

1/5/09 5:19 pm  
Anonymous Anonymous said...

My mum used to make these all the time years ago, and i've been addicted ever since!
The only difference when I make them is I used tuna. I've used salmon also. Or you can do bacon. The options are endless.

10/6/09 2:25 pm  
Anonymous Anonymous said...

This recipe was really good, though I did substitute fresh trout for the canned salmon (cooked for 5mins with the white sauce before adding to vol-au-vent cases).

I cooked these for the family and Mum (who is a much better cook than I'll ever be), could not stop saying how good it was! Thanks heaps for another great recipe!

6/3/10 1:01 pm  
Anonymous Anonymous said...

I made rhese for my mother's 80th and used purchased vol-au-vent cases instead of the bread. My family are all good cooks and everyone loved them.

11/8/10 9:25 pm  
Anonymous Anonymous said...

Hi Amanda and Debbie,
What kind of salmon should I use for this recipe - red or pink?
Thanks for a wonderful site!

8/12/10 12:21 pm  
Blogger Amanda and Debbie said...

Either red or pink salmon can be used (we use pink).

14/12/10 9:18 pm  
Anonymous Anonymous said...

What if you don't have a mini muffin tray available..would a cupcake tray work? And then what size bread rounds would be needed? Thanks

18/5/11 10:46 pm  
Blogger Amanda and Debbie said...

Yes, a cupcake tray would work. For a tray with 1/3 cup capacity holes, you would need a cutter with a diameter of about 8cm.

19/5/11 5:48 pm  

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