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
Scale
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.
