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Smoked Seafood Vol-au-Vent


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  • 2 tbsp butter
  • 1 leeks, (white and light green parts only), diced
  • 3 tbsp all-purpose flour
  • 1/2 cups cups clam juice
  • 1/2 cup milk
  • 8 oz (227 g) scallops, (about 10), cut in half
  • 8 oz (227 g) large shrimp, (about 16), peeled and deveined
  • 8 oz oz (227 g) hot smoked fish, (such as haddock, cod, salmon or trout), flaked
  • 1/4 tsp dried marjoram
  • 1 pinch salt
  • 1 pinch white pepper
  • 6 baked puff pastry shells, or vol-au-vent, warmed
  • 2 tbsp minced fresh chives or fresh parsley


Servings 6


Step 1

In saucepan, melt butter over medium heat; cook leek, stirring occasionally, until softened, about 5 minutes. Add flour; cook until just starting to colour, about 2 minutes.

Stir in clam juice until smooth; stir in milk and bring to boil. Reduce heat and simmer until thick enough to coat back of spoon, about 5 minutes.

Add scallops, shrimp, fish, marjoram, salt and pepper; simmer, stirring constantly, until scallops are opaque and shrimp are pink, about 5 minutes.

Spoon into warm puff pastry shells. Sprinkle with chives.

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