Tasty Smoked Salmon Vol Au Vents

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Here’s my take on smoked salmon vol au vents – those light, puffy pastry shells filled with creamy salmon mixture, fresh herbs, and a hint of lemon. Perfect for any party or gathering.

These little bites have become my go-to appetizer whenever I’m hosting friends. I usually make an extra batch because they disappear so quickly, and honestly, who doesn’t love sneaking a few extras from the kitchen while they’re putting them together?

What Kind of Smoked Salmon Should I Use?

For vol au vents, cold-smoked salmon (also called lox) is your best bet since it has that silky, smooth texture that works perfectly in these delicate appetizers. You’ll find two main types at the store – Atlantic and Pacific salmon – and either one will work great in this recipe. The pre-sliced packages are super convenient, but if you’re buying from the deli counter, ask them to slice it thin enough that it can be easily folded into your pastry shells. Just keep in mind that hot-smoked salmon, while tasty, has a flakier texture that won’t give you quite the same elegant result in these bite-sized treats.

Options for Substitutions

Need to make some swaps for this fancy appetizer? Here are some helpful substitutions:

• Puff pastry: This is a key ingredient that’s hard to substitute, but in a real pinch, you could use croissant dough from a can – though the result won’t be quite as flaky.
• Cream cheese: Regular cream cheese works fine if you can’t find the whipped version – just let it soften at room temperature and beat it until fluffy. You could also use mascarpone cheese or a soft goat cheese for a different flavor.
• Grainy mustard: Dijon mustard makes a good substitute, or you could use honey mustard for a slightly sweeter taste.
• Chives: Fresh dill works great here, or you could use finely chopped green onions (just the green parts). If using dried chives, reduce the amount to 1 teaspoon.
• Smoked salmon: Smoked trout or hot-smoked salmon can work instead. For a non-fish option, try very thinly sliced prosciutto or ham.
• Egg: The egg is used for egg wash – you can substitute with heavy cream or milk for brushing the pastry, though the shine won’t be quite as nice.

Watch Out for These Mistakes While Baking

The biggest challenge when making vol au vents is working with puff pastry at the wrong temperature – if it’s too cold it’ll crack, but if it’s too warm it’ll become sticky and impossible to handle, so let it thaw at room temperature for exactly 20-30 minutes before starting.

Temperature control of your oven is crucial too – baking at anything less than 400°F (200°C) won’t give you those perfectly crispy, flaky layers, while too hot will burn the delicate edges before the centers are done.

A common mistake is overfilling the pastry cases – add just enough filling to reach the rim, as too much will make them soggy and difficult to pick up, and remember to egg wash all surfaces of the pastry (not just the tops) for an even golden color and extra crispiness.

For the best results, let the baked cases cool completely before filling them, and if you’re making them ahead, store the cases and filling separately in airtight containers to maintain that perfect crunch.

What to Serve With Vol Au Vents?

These fancy little puff pastry bites are perfect for parties and go really well with other finger foods and light appetizers. A crisp green salad with a light lemon vinaigrette makes a nice fresh contrast to the rich, creamy filling. Since these vol au vents have a French flair, you might want to serve them alongside a cheese board with some nice brie, grapes, and crusty bread. For drinks, they pair beautifully with a chilled glass of champagne or a crisp white wine like Sauvignon Blanc – the acidity helps cut through the richness of the smoked salmon and cream cheese.

Storage Instructions

Keep Fresh: Once assembled, these vol au vents are best enjoyed within 2-3 hours. If you need to store them briefly, place them in an airtight container in the fridge for up to 24 hours, but know that the pastry might lose some of its crispness.

Make Ahead: You can prep components separately to save time! Bake the pastry shells up to 2 days ahead and store them in an airtight container at room temperature. Mix the cream cheese filling and keep it in the fridge for up to 48 hours. Just assemble everything right before serving for the best texture and taste.

Assembly Tip: If you’re taking these to a party, pack the shells and filling separately. Take along your smoked salmon in a cooler bag, then put everything together at the venue. This way, your vol au vents will stay fresh and crispy, and the salmon will be perfectly chilled.

Preparation Time	15-25 minutes
Cooking Time	20-23 minutes
Total Time	35-48 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-550
• Protein: 15-20 g
• Fat: 35-40 g
• Carbohydrates: 40-50 g

Ingredients

• 1 frozen puff pastry sheet
• 6 tablespoons creamy whipped cream cheese
• 1 1/2 teaspoons grainy mustard
• 1 tablespoon finely chopped chives
• 5 square pieces of smoked salmon (cut into triangles)
• 1 egg

Step 1: Prepare the Puff Pastry

Preheat the oven to 400°F.

On a lightly floured surface, gently roll out the puff pastry to a thickness of 1/4 inch.

Use a 3 1/2 inch cookie cutter to cut out 18 circles from the pastry.

Step 2: Mark and Assemble the Pastry Circles

Utilize a smaller 1 1/2 inch cookie cutter to gently mark half of the pastry circles, making sure not to cut all the way through.

Take the unmarked pastry circles and brush them with a beaten egg.

Place the marked circles on top of the unmarked circles and brush them again with the beaten egg.

This layering will help create the Vol Au Vents.

Step 3: Prepare for Baking

To ensure uniform height for your Vol Au Vents, place your 3 1/2 inch cookie cutter between the unbaked pastries and set a wire rack on top of them.

Bake in the preheated oven for 20 – 23 minutes, until the pastries have risen and turned golden brown.

Step 4: Create Space for the Filling

Once baked, let the Vol Au Vents cool slightly before using the tip of a sharp knife to gently cut out the caps from the pastry.

Dig out a small amount of the pastry inside to create space for the filling.

Step 5: Prepare and Add the Cream Cheese Filling

In a small bowl, combine whipped cream cheese, whole grain mustard, and minced chives to create a flavorful filling.

Fill a pastry bag fitted with Wilton tip #1M with this mixture and pipe it into the pastry cases, creating a delicious cloud of cream cheese filling.

Step 6: Add Smoked Salmon and Garnish

Roll each piece of smoked salmon into a rose shape and place it gently in the center of each cream cheese filling.

Finish the presentation by garnishing with a few extra chives for a touch of color and flavor.

Serve immediately and enjoy your elegant and tasty creation!