If you’re searching for an irresistible appetizer that effortlessly combines flaky puff pastry with rich, smoky salmon and a burst of fresh dill, you have to try this Hot Smoked Salmon and Dill Vol-au-Vents Recipe. It’s a delightful balance of creamy filling and crisp pastry, perfect for impressing guests or treating yourself to something special. Every bite offers a sophisticated flavor combo that’s as comforting as it is elegant, making it a must-have in your recipe collection.
Ingredients You’ll Need
The magic of this Hot Smoked Salmon and Dill Vol-au-Vents Recipe lies in its simplicity. Each ingredient plays an essential role in creating a harmonious blend of flavors and textures—from the buttery crispness of the puff pastry to the smoky tenderness of the salmon and the bright freshness of dill.
- 1 sheet puff pastry: This forms the delicate, flaky base and walls of your vol-au-vents, bringing a satisfying crunch to each bite.
- 1 egg (for egg wash): Brushed on the pastry edges, it ensures a beautiful golden shine and helps the layers puff perfectly in the oven.
- 6 oz (170g) hot smoked salmon: The star of the dish, providing rich, smoky flavor and tender flakes that melt in your mouth.
- 1/2 cup cream cheese (softened): Adds a luscious creaminess that balances the smokiness of the salmon gracefully.
- 2 tablespoons sour cream (or Greek yogurt): Offers a light tang and smoothness, with Greek yogurt as a lighter alternative.
- 1 tablespoon Dijon mustard: Brings a subtle kick and depth to the filling, enhancing all other flavors.
- 1 tablespoon fresh dill, chopped: Provides a fresh, herbaceous note that cleanses the palate and ties the entire dish together.
- 1 teaspoon lemon juice: A splash of brightness that lifts the creamy filling and brightens the salmon’s flavor.
- Salt and pepper, to taste: Essential seasonings that highlight and balance every ingredient.
- 1/4 cup finely chopped red onion (optional): Adds a gentle crunch and a bit of sharpness for those who love extra layers of flavor.
How to Make Hot Smoked Salmon and Dill Vol-au-Vents Recipe
Step 1: Preheat the Oven
Begin by setting your oven to the recommended temperature to ensure your puff pastry bakes evenly and achieves that perfect golden puff. This foundational step sets the stage for the vol-au-vents to be crispy and beautifully risen.
Step 2: Prepare the Puff Pastry
Roll out your sheet of puff pastry and cut out 8 large circles—these will shape the base of your vol-au-vents. From each large circle, carefully cut out a smaller circle about one inch in diameter right from the center to create a ring. This ring forms the side walls that hold in your delicious filling.
Step 3: Assemble and Egg Wash
Place the large pastry circles on a baking sheet lined with parchment paper. Lay the smaller cut-out rings on top of the base circles, pressing down gently to form a shell. Brush the very edges of these shells with a beaten egg. This step is crucial because it seals the layers together and ensures a glossy, golden finish.
Step 4: Bake the Pastry Shells
Bake the prepared vol-au-vent shells in your preheated oven for about 12 to 15 minutes. Watch as they transform into golden, puffed masterpieces with a light, flaky texture. Once baked, remove them from the oven and let them cool slightly so you can handle them without crushing the delicate layers.
Step 5: Prepare the Filling
While the shells are baking, mix together the softened cream cheese, sour cream (or Greek yogurt), Dijon mustard, lemon juice, and chopped dill in a bowl until perfectly combined. Gently fold in the flaked hot smoked salmon and, if using, the finely chopped red onion. Season to taste with salt and pepper. This luscious filling perfectly complements the airiness of the puff pastry.
Step 6: Assemble the Vol-au-Vents
Carefully spoon the creamy smoked salmon mixture into each cooled pastry shell. Fill generously but avoid overfilling to prevent spills. The sturdy yet tender shell holds the filling beautifully, creating a bite-sized indulgence.
Step 7: Serve and Enjoy
Your Hot Smoked Salmon and Dill Vol-au-Vents Recipe is now ready to be enjoyed. Whether it’s a party appetizer or a fancy snack, these elegant bites will surely impress anyone lucky enough to try them.
How to Serve Hot Smoked Salmon and Dill Vol-au-Vents Recipe
Garnishes
Adding a few sprigs of fresh dill on top of each vol-au-vent not only makes for a stunning presentation but also enhances the herbaceous notes of the filling. A tiny lemon zest twist or a light drizzle of lemon-infused olive oil can also elevate the flavors beautifully, bringing brightness and freshness with every bite.
Side Dishes
These vol-au-vents pair wonderfully with a crisp green salad featuring peppery arugula or baby spinach, tossed lightly in a lemon vinaigrette. For a more indulgent spread, offer alongside roasted vegetables or a chilled cucumber and dill salad to complement the smoky richness.
Creative Ways to Present
For special occasions, arrange your Hot Smoked Salmon and Dill Vol-au-Vents Recipe on an elegant platter lined with lemon slices and dill sprigs. You could also experiment by topping each with a small dollop of crème fraîche and a sliver of pickled cucumber for a Scandinavian twist. Serving them warm or at room temperature makes these treats versatile for both casual and formal gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the filled vol-au-vents in an airtight container in the refrigerator for up to 24 hours. The pastry may lose some of its crispness but will still taste delicious. To refresh them, you can reheat briefly to regain some texture.
Freezing
It’s best to freeze only the baked but unfilled vol-au-vent shells. Arrange them on a baking sheet until frozen solid, then transfer to a freezer bag for up to one month. When ready, bake from frozen, then fill with the salmon mixture freshly prepared to keep the flavors bright.
Reheating
To reheat the filled vol-au-vents, warm gently in a low oven (around 300°F or 150°C) for just a few minutes. This helps maintain the special flaky texture without overcooking the filling. Avoid microwaving to prevent sogginess.
FAQs
Can I use cold smoked salmon instead of hot smoked salmon?
Cold smoked salmon has a milder, silky texture compared to the firmer, smoky flavor of hot smoked salmon. While you can substitute it, the warm, smoky notes that define this Hot Smoked Salmon and Dill Vol-au-Vents Recipe might be less pronounced.
Is it okay to make the filling a day ahead?
Yes, preparing the filling a day in advance allows the flavors to meld beautifully. Just be sure to give it a good stir before filling the pastry shells to ensure an even texture.
Can I use homemade puff pastry for this recipe?
Absolutely! Homemade puff pastry adds a lovely personal touch and can be even more flaky and buttery than store-bought. Just remember to chill it well before baking so it puffs up nicely.
What’s the best way to serve these vol-au-vents for a party?
Serve them on a decorative platter with small forks or toothpicks for easy handling. Keeping them at room temperature is often best so guests can enjoy the crispy pastry and creamy filling at its finest.
Can I add other herbs or spices to the filling?
Certainly! While dill is classic here, herbs like chives, tarragon, or parsley can add fresh, complementary flavors. Just be mindful not to overpower the smoky salmon and creamy base.
Final Thoughts
This Hot Smoked Salmon and Dill Vol-au-Vents Recipe is truly a crowd-pleaser that makes entertaining a breeze and everyday moments extra special. The combination of flaky pastry and flavorful, creamy filling hits all the right notes for a sophisticated yet approachable dish. Give it a go—you won’t regret bringing this elegant treat into your kitchen!
Print
Hot Smoked Salmon and Dill Vol-au-Vents Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Halal
Description
These Hot Smoked Salmon and Dill Vol-au-Vents make for an elegant and delicious appetizer perfect for entertaining. Flaky puff pastry shells are filled with a creamy mixture of hot smoked salmon, cream cheese, sour cream, Dijon mustard, fresh dill, and a hint of lemon, creating a delightful blend of flavors and textures in every bite.
Ingredients
Pastry
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
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) to get it ready for baking the puff pastry shells.
- Prepare the Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface. Using a round cutter, cut out circles from the pastry. For each circle, cut a smaller 1-inch diameter circle from the center to create rings. These rings will form the outer walls of the vol-au-vent.
- Arrange and Egg Wash: Place the larger pastry circles on a baking sheet lined with parchment paper. Brush the edges of these circles with the beaten egg, which will help them brown beautifully.
- Bake the Pastry Shells: Bake the prepared pastry shells in the preheated oven for 12-15 minutes or until they are golden brown and puffed up. Remove them from the oven and allow to cool slightly.
- Make the Filling: In a mixing bowl, combine the softened cream cheese, sour cream, Dijon mustard, fresh dill, and lemon juice. Gently fold in the flaked smoked salmon and the finely chopped red onion, if using. Season with salt and pepper to taste.
- Assemble the Vol-au-Vents: Spoon the smoked salmon filling generously into the hollow centers of the baked puff pastry shells.
- Serve: Garnish each vol-au-vent with a small sprig of fresh dill and serve immediately as an elegant appetizer or party snack.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option.
- Make sure the cream cheese is softened to ensure a smooth filling mixture.
- Do not overfill the vol-au-vents to prevent the filling from spilling out.
- These vol-au-vents are best served fresh but can be prepared a few hours ahead and stored in the refrigerator.
- For extra flavor, add capers or a small amount of horseradish to the filling.
