Appetizers & Starters > Pastries & Baked Goods > Puff Pastry Creations > Vol-au-Vents

Smoked Salmon and Dill Vol-au-Vents

Elegant and flavorful vol-au-vents filled with a creamy smoked salmon and dill mixture. A sophisticated appetizer perfect for parties or special occasions. The flaky pastry complements the rich and smoky filling beautifully.

Prep Time
25 minutes
Cook Time
15-20 minutes
Servings
6-8
Ingredients
  • 2 Puff pastry sheets
  • 200 g Smoked salmon, thinly sliced
  • 150 g Cream cheese, softened
  • 2 tablespoons Sour cream
  • 2 tablespoons Fresh dill, chopped
  • 1 teaspoon Lemon juice
  • 1 Egg, beaten
  • To taste Salt and black pepper
  • 1 tablespoon Capers, drained

Preparing the Puff Pastry

Preheat your oven to 200°C (400°F). Unfold the puff pastry sheets on a lightly floured surface. Use a large round cutter (about 10 cm diameter) to cut out circles. From half of the circles, use a smaller cutter (about 5 cm diameter) to cut out the center, creating rings. Place the whole circles on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Carefully place the pastry rings on top of the egg-washed circles, creating the vol-au-vent shells. Brush the rings with egg wash as well. Bake for 15-20 minutes, or until golden brown and puffed up. Let cool completely.

Making the Smoked Salmon Filling

In a medium bowl, combine the softened cream cheese, sour cream, chopped fresh dill, and lemon juice. Mix well until smooth and creamy. Season with salt and black pepper to taste. Gently fold in the thinly sliced smoked salmon and drained capers. Be careful not to overmix, as you want to keep the salmon in visible pieces.

Assembling the Vol-au-Vents

Once the vol-au-vent shells are completely cooled, carefully spoon the smoked salmon and dill filling into the center of each vol-au-vent. Garnish with extra dill sprigs or a small piece of smoked salmon, if desired. Serve immediately, or chill for up to 2 hours before serving. If chilling, be aware that the pastry may soften slightly.

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FAQ

  • Can I use different types of seafood?

    Yes, you can substitute the smoked salmon with other smoked fish, such as trout or mackerel. Cooked shrimp or crabmeat would also be delicious alternatives.
  • Can I add other herbs to the filling?

    Chives, parsley, or a small amount of tarragon would all complement the smoked salmon and dill flavor.
  • How long can I store the assembled vol-au-vents?

    It's best to serve the vol-au-vents shortly after assembling to maintain the crispness of the pastry. However, you can store them in the refrigerator for up to 2 hours. After that, the pastry may become soggy.