SALMON AND LENTILS VOL-AU-VENT, delicious recipe for New Year’s Eve, easy idea to make in a short time with puff pastry, chic appetizer.

Another delicious recipe for New Year’s Eve, the salmon and lentils vol-au-vent, very tasty and good, perfect as an appetizer for New Year’s Eve dinner but also great for the first day of the year.

The appetizer with lentils is ideal for those who do not like cotechino and zampone, salmon is perfect in these vol-au-vent, they blend perfectly, a finger food to eat in one bite.

I loved them, I really liked these finger foods, at first I was a little skeptical, I thought of making them not knowing how they would turn out and I must say that I nailed it.

The salty and smoky flavor of the salmon with the lentils is excellent and I recommend trying them, maybe you can add some other ingredients or cook the lentils in other ways and HERE you find other ways to prepare them.

Follow me in the kitchen today there are salmon and lentils vol-au-vent!

Difficulty: Very easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Stovetop
Cuisine: Italian

155.49 Kcal

calories per serving

Info Close

Energy 155.49 (Kcal)
Carbohydrates 14.16 (g) of which sugars 0.36 (g)
Proteins 4.67 (g)
Fat 9.00 (g) of which saturated 1.32 (g)of which unsaturated 7.23 (g)
Fibers 0.98 (g)
Sodium 170.09 (mg)

Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 puff pastry
2 oz lentils
3 slices smoked salmon

Preparation

If you don’t have time, you can use pre-cooked lentils and enrich them with onion, garlic, and cherry tomatoes by sautéing them a bit in a pan or pot.

Cook the lentils as usual or see HERE
Cut the puff pastry into 30 squares, punch only 20 squares in the center with a plastic cap.
Place the whole puff pastry squares on parchment paper, brush with water, and place 2 open squares on each whole square.
Always brush with water to adhere the pastries.
Punch the center with a fork, bake in a preheated fan oven at 392°F for 10 minutes.
Stuff with salmon and about a teaspoon of lentils, decorate with mint leaves.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!