Description
These Hot Smoked Salmon and Dill Vol-au-Vents are the perfect elegant appetizer for any gathering. Flaky, buttery puff pastry filled with a creamy smoked salmon and dill mixture that’s both rich and refreshing. Ideal for parties, holidays, or special occasions!
Ingredients
Scale
For the Vol-au-Vent Shells:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
For the Filling:
- 6 oz (170g) hot smoked salmon, flaked into pieces
- 1/2 cup cream cheese (softened)
- 2 tablespoons sour cream (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1/4 cup finely chopped red onion (optional for extra flavor)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Puff Pastry:
- Roll out the puff pastry on a lightly floured surface. Using a round cutter (about 3 inches in diameter), cut out as many circles as you can from the pastry.
- For each circle, cut a smaller circle (about 1 inch in diameter) from the center to create a ring. This will form the outer walls of the vol-au-vent.
- Place the larger circles on the prepared baking sheet. Brush the edges with a beaten egg for an egg wash.
- Bake the Pastry Shells:
- Place the smaller ring inside the larger circle, pressing gently to create a raised edge. This will help form a hollow center for the filling.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed up. Remove from the oven and set aside to cool slightly.
- Make the Filling:
- In a medium bowl, combine the cream cheese, sour cream, Dijon mustard, lemon juice, and chopped dill. Stir until smooth.
- Gently fold in the flaked smoked salmon, red onion (if using), and season with salt and pepper to taste.
- Assemble the Vol-au-Vents:
- Once the puff pastry shells are slightly cooled, carefully remove the center portion (the ring) from each shell, creating a hollow.
- Spoon the smoked salmon filling into the hollowed-out pastry shells.
- Serve:
- Garnish with extra chopped dill and a small slice of smoked salmon on top for a decorative touch. Serve immediately while warm and enjoy!
Notes
- You can prepare the vol-au-vent shells ahead of time and fill them just before serving to ensure the pastry stays crisp.
- For extra flavor, add a teaspoon of capers to the filling or serve with a side of tangy lemon wedges.
- These can be made ahead and reheated in a low oven for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French, European
Nutrition
- Serving Size: 1 vol-au-vent
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg