Salmon and cream cheese vol au vent is a delicious appetizer perfect for big occasions such as Christmas or other celebrations. The salmon vol au vent is ideal to serve also at a buffet or to accompany an aperitif. To prepare these salmon and cream cheese vol au vent, I made the vol au vent with ready puff pastry, alternatively you can also buy ready vol au vent and then proceed to fill them with this recipe. We love vol au vent and we make them often, last Christmas I prepared these SALMON AND CAVIAR VOL AU VENT. If you want other ideas for filling the vol au vent, I recommend checking out this collection with various types of Vol au Vent Fillings. If you are looking for some ideas to make vol au vent for Christmas, I recommend making them star-shaped following this tutorial for MAKING CHRISTMAS VOL AU VENT. Now let’s see how to make Salmon and Cream Cheese Vol au Vent and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the Salmon and Cream Cheese Vol au Vent

1 sheet puff pastry
1.75 oz cream cheese (like Philadelphia)
2 tbsps mayonnaise
3.5 oz smoked salmon
leaves parsley

Tools

Round Pastry Cutter

How to prepare the Salmon and Cream Cheese Vol au Vent

Let’s start preparing the Salmon and Cream Cheese Vol au Vent by first preparing the vol au vent, which need to be cold before filling them. Use a pastry cutter about 2 inches in diameter to cut discs from the puff pastry, I made 30 discs.
Leave 10 whole as the base, and use a smaller pastry cutter (I used a 1.2-inch cutter) to cut out the centers of the other 20 to create rings for the edges. You can use leftover puff pastry to make mini pizzas or savory snacks, and puncture the 10 bases with a fork.
Brush the base with water using a brush.
Place a hollow ring on the base and then place a second one, continue this way until all vol au vents are formed. Bake the vol au vent in a preheated static oven at 356°F for 11/12 minutes. The cooking time may vary depending on the oven. Once cooked, remove them from the oven and let them cool before filling.
Now prepare the filling cream, place the cream cheese in a bowl, and work it with a fork until you get a smooth cream.
Add 2 tablespoons of mayonnaise to the cream cheese
and finely chopped chives, or alternatively parsley, mix well, transfer to a piping bag, and refrigerate until ready to fill the vol au vent. If desired, you can also add finely chopped salmon to the cream.
Once the vol au vent are cold, fill them with the cream cheese cream,
cut a strip of salmon and roll it to form a rose, and place it on top of the cream cheese cream,
finish with a parsley leaf placed next to the salmon rose.
Serve the Salmon and Cream Cheese Vol au Vent