Vol au vent with salmon and avocado is an appetizer that is easy to prepare and perfect for serving during all the Christmas festivities for Christmas Eve dinner, Christmas lunch, New Year’s Eve dinner, and also for New Year’s Day lunch. You can use ready-made vol au vents from the supermarket or make them homemade by following my tutorial on HOW TO MAKE VOL AU VENT AT HOME. Vol au vent with avocado cream and salmon are great served at a buffet or to accompany a tasty aperitif. Do not prepare the vol au vent too far in advance, otherwise the puff pastry will no longer be fragrant and crispy, and the avocado cream may oxidize and darken. I recommend watching and saving this SPECIAL COLLECTION OF CHRISTMAS RECIPES if you need ideas for sweet and savory Christmas recipes. Now let’s see how to make vol au vent with salmon and avocado and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 12 Pieces
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons, Christmas

Ingredients

12 vol au vent
1 avocado
3.5 oz smoked salmon
1 lime (or lemon)
to taste salt
to taste extra virgin olive oil
3.5 oz cream cheese
12 leaves arugula (optional)
to taste pomegranate

How to prepare Vol au vent with salmon and avocado

Let’s start preparing Vol au vent with salmon and avocado. Cut the avocado in half, remove the pit, extract the pulp, place it on a plate, and mash it well with a fork until it becomes creamy.
Add the juice of half a lime or half a lemon,
some extra virgin olive oil,
a pinch of salt,
the cream cheese and mix everything well.
Place the vol au vent on the serving plate or tray and fill them with the avocado cream.
Cut the salmon into strips, roll up a piece of salmon to form a rosette, and place it in the vol au vent.
decorate with a leaf of arugula or basil
and some pomegranate seeds.
Serve the vol au vent with salmon and avocado or store them in the refrigerator until ready to serve.