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Dairy-free Creamed Salmon in Patty Shells https://www.metro.ca/userfiles/image/recipes/vol-au-vent-saumon-poireau-5844.jpg PT10M PT20M PT30M
Bake patty shells according to package instructions.Meanwhile, in a wide pan over medium heat, melt margarine. Add in flour and stir vigorously until completely incorporated. Cook, stirring, until mixture is frothy.Gradually add soy beverage and chicken broth, stirring constantly.When sauce begins to thicken, add mushrooms, leek and dill. Continue cooking for about 5 minutes or to desired consistency.Just before serving, stir salmon into sauce until heated through. If using fresh salmon, cook a little longer until done. Salt and pepper generously.Fill hot patty shells with creamed salmon and serve.
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1 6 pack frozen patty shells (butter- and egg-free patty shells can be found in the supermarket's frozen food section) 1/4 cup (60 mL) dairy-free margarine 1/4 cup (30 g) flour 2 cups (500 mL) soy beverage 2 cups (500 mL) homemade or commercial chicken broth 4 oz (115 g) white mushrooms, sliced thin 1 leek, white part only, sliced thin Few sprigs of dill, minced 2x7 1/2 oz (2x213 g) salmon, drained, or equivalent quantity of fresh salmon, cut into tiny pieces salt and black pepper to taste
Dairy-free Creamed Salmon in Patty Shells

Dairy-free Creamed Salmon in Patty Shells

Rate this recipe
13 Votes
  • Lactose-free
4
portions
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    6 pack frozen patty shells (butter- and egg-free patty shells can be found in the supermarket's frozen food section)
  • 1/4 cup
    (60 mL)
    dairy-free margarine
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    427 - 454 g SELECTED VARIETIES


  • 1/4 cup
    (30 g)
    flour
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    375 g SELECTED VARIETIES


  • 2 cups
    (500 mL)
    soy beverage
  • 2 cups
    (500 mL)
    homemade or commercial chicken broth
  • 4 oz
    (115 g)
    white mushrooms, sliced thin
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  • 1
    leek, white part only, sliced thin

  • Few sprigs of dill, minced
  • 2x7 1/2 oz
    (2x213 g)
    salmon, drained, or equivalent quantity of fresh salmon, cut into tiny pieces
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    SKIN ON OR SKINLESS 113 g



  • salt and black pepper to taste
Imprimer ma sélection

Preparation

Bake patty shells according to package instructions.

Meanwhile, in a wide pan over medium heat, melt margarine. Add in flour and stir vigorously until completely incorporated. Cook, stirring, until mixture is frothy.

Gradually add soy beverage and chicken broth, stirring constantly.

When sauce begins to thicken, add mushrooms, leek and dill. Continue cooking for about 5 minutes or to desired consistency.

Just before serving, stir salmon into sauce until heated through. If using fresh salmon, cook a little longer until done. Salt and pepper generously.

Fill hot patty shells with creamed salmon and serve.

Source : Recette tirée du livre *Peut contenir des traces de bonheur publié aux Éditions de l'Homme

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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