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A steaming rack
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4-inch circle or biscuit cutter
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3-inch circle or biscuit cutter
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Season salmon fillets with salt and pepper.
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Place a steaming rack in a saucepan or pot and fill with a couple of inches of water.
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Cover and let salmon steam until the fish flakes.
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Then set aside to cool.
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Begin the lobster bisque sauce.
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Melt the butter over medium heat in a saucepan, add the shallot saute and saute until translucent.
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Whisk in the flour to make a roux.
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Add the brandy and gradually whisk in the stock.
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Let reduce by half.
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Whisk in heavy cream and remove from heat.
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While the lobster bisque sauce is reducing, make the vol-au-vent.
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Preheat oven to 375 degrees F.
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Roll out puff pastry dough, and using a 4-inch circle or biscuit cutter, cut out 8 dough rounds.
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Place 4 of the dough rounds on a lightly greased baking sheet.
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Using a 3 inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4 inch dough rounds to create a half-inch wide circle of dough.
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These half-inch wide circles of dough are to be used without the 3- inch pieces from the center.
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Place 1 of these half-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges.
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Brush egg wash over the surface of each of the paired dough circles and rounds.
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Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it).
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Place in the oven and bake until golden brown, about 6 to 8 minutes.
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The center of each will rise.
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Remove pastry shells from oven and allow to cool slightly.
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Flake the now cooled salmon into chunks and fold sauce into the salmon.
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(Do not feel compelled to use all of the sauce.
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The filling should not be too liquid.)
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Spoon some into each of the pastry shells.
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Sprinkle with fresh dill and top with 1/4 teaspoon caviar.
