Jarlsberg® adds delicious depth to the creamy mix of salmon and peas in this classic dish that’s perfect for a sit-down brunch, a Sunday lunch, or anytime you want some slightly fancy-feeling comfort food.
Preheat the oven to 375º F. Rinse the salmon in cold water, and dry it with paper towels. Brush the salmon with olive oil, then season generously with salt and white pepper. Bake the salmon on a baking sheet for 15-17 minutes, or until the flesh is opaque but still tender. Let the fish rest for 5 minutes, then remove the skin and use a fork to break it into large flakes. If using frozen vol-au-vent shells, prepare them according to the package instructions, and then keep them warm. If using fresh pastry shells, warm them in a 200º F oven while you prepare the sauce. Warm the milk over medium heat in a small saucepan with a large pinch of salt, stirring occasionally. When the milk is frothy and steaming, reduce the heat to minimum. Do not let the milk scorch. While the milk is heating, melt the butter in a large saucepan over medium heat. When the foam has subsided, sprinkle in the flour, and using a whisk, stir the flour and butter together to form a paste. Continue whisking the paste gently as it cooks, until it loosens, becomes slightly golden, and the flour smells cooked, about 60 seconds. Do not brown the flour. Remove the paste from the heat and add the warm milk all at once. Whisk vigorously until smooth. When the milk has stopped bubbling, return the saucepan to the heat. Bring the sauce to a gentle boil while whisking continuously. Reduce the heat to low and continue whisking until the sauce has thickened, about 2 min. Whisk in the grated Jarlsberg a little at a time, incorporating each amount before adding more. Add the peas. Using a wooden spoon, gently stir to combine. Add the lemon zest, a pinch of nutmeg, and season with salt and white pepper. Gently stir in the flaked salmon, and raise the heat to medium. When the sauce is heated through, remove it from the heat, and spoon it into the warm pastry shells. The sauce may be loosened with a little milk if it becomes too thick.