Salmon, Shrimp and Lemon Vol-au-Vent

Ingredients

• Bechamel Sauce

  • 1/4 cup (60 ml) butter
  • 1/4 cup (60 ml) flour
  • 3 cups (750 ml) milk
  • Nutmeg to taste

• Salmon, Shrimp, and Lemon Sauce

  • 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

• Vol-au-vent

  • 4 slices white bread, with
  • 1 tbsp (15 ml) butter