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Vol-au-vent fillings with salmon


Cut out circles and round covering from the butter dough.

Smear the circles with an egg and put the round cover on top.

Bake in the oven preheated to 190 degrees (Celsius) until getting a golden color.

Cut the salmon into small pieces, mix it with chopped dill.

Add pinches of salt and pepper.

Mix the sour cream with egg and lemon juice.

Put the salmon in the baked vol-au-vent.

Pour with cream mix on top and bake once again until the cream is golden on top.


  • 100 g of butter dough
  • 2 eggs
  • 50 ml of sour cream
  • 100 g of salmon
  • 1 tablespoon of lemon juice
  • 2 branches of dill
  • Pinch of salt
  • Pinch of pepper


Grimbergen Blonde


A smooth, blonde ale with ripe yellow fruit flavours, a spicy note of clove and a dense, cream-coloured foam.