I like to make these smoked salmon vol-au-vents when I want an elegant appetizer that feels light yet flavorful. The crisp, flaky pastry shells paired with a creamy, savory filling create a perfect bite-sized treat.
Why You’ll Love This Recipe
I enjoy how these little pastries look impressive while being surprisingly simple to assemble. The combination of smoky salmon, creamy filling, and buttery pastry gives a balance of textures and flavors. I also like how they work well for gatherings, since they can be prepared quickly and served in small portions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- vol-au-vent pastry shells
- smoked salmon, chopped or sliced
- cream cheese, softened
- sour cream or crème fraîche
- lemon juice
- lemon zest
- fresh dill, chopped
- capers (optional)
- salt
- black pepper
Directions
I start by preheating the oven according to the instructions for the pastry shells and warming them until they are crisp and golden. I let them cool slightly before filling.
In a bowl, I mix the cream cheese with sour cream or crème fraîche until smooth. I add lemon juice, zest, fresh dill, salt, and pepper, then stir until everything is well combined.
I gently fold in the smoked salmon and capers if I’m using them, keeping some texture in the mixture.
I spoon or pipe the filling into the pastry shells just before serving so they stay crisp. I sometimes garnish with extra dill or a small piece of salmon on top.
Servings and timing
I usually get about 12 small vol-au-vents from this recipe.
Prep time takes around 15 minutes, and baking or warming the shells takes about 10 minutes, so it’s ready in about 25 minutes.
Variations
I sometimes add finely chopped cucumber for a fresh crunch. When I want a lighter version, I use Greek yogurt instead of sour cream. I also like adding a touch of horseradish for a subtle kick.
storage/reheating
I store the filling separately in the refrigerator for up to 2 days. I keep the pastry shells in an airtight container at room temperature. I assemble them just before serving to maintain their crisp texture.
FAQs
Can I make these ahead of time?
I prepare the filling in advance but fill the pastry shells right before serving.
What can I use instead of smoked salmon?
I sometimes use cooked shrimp or a vegetarian spread as an alternative.
How do I keep the pastry from getting soggy?
I fill the shells just before serving so they stay crisp.
Can I freeze vol-au-vents?
I freeze unfilled pastry shells, but I prefer making the filling fresh.
What herbs go well with smoked salmon?
I like dill the most, but chives and parsley also work well.
Conclusion
I find these smoked salmon vol-au-vents to be a simple yet refined appetizer that always stands out. The crisp pastry and creamy filling make them a delicious choice for entertaining or special occasions.
