The vol-au-vent with ricotta, salmon, and lemon cream is an appetizer with a delicate aroma, beautiful to look at, a crispy shell with a creamy and flavorful filling.
- Cuisine: Italian
Ingredients
- 8 vol-au-vent
- 5.3 oz ricotta
- 5.6 oz smoked salmon
- lemon zest
- 1 bunch dill
- to taste salt and pepper
- 1 drizzle extra virgin olive oil
Tools
- 1 Bowl
- 1 Plate
Steps for Vol-au-vent with Ricotta, Salmon, and Lemon Cream
Let’s see how to prepare the vol-au-vent.
First of all, buy the vol-au-vent, if you prefer to prepare them yourself, roll out the puff pastry and cut it with a pastry cutter to obtain 24 pieces, of which 8 will remain as they are while the others will be cut again with a smaller pastry cutter, take the pieces with the hole and place 2 layers on top of the whole one, brush with a little egg yolk and bake until golden brown. In a bowl, put the ricotta, salt, pepper, and lemon zest and mix well, fill the vol-au-vent, cut the salmon into thin strips, add it to the pastries, and complete with a drizzle of oil, a little dill, and a zest of lemon, arrange and your appetizer is ready to be served.
Notes
If you have leftover vol-au-vent, store them in the refrigerator in a closed container for up to 24 hours. The next day, simply heat them in the oven for 2/3 minutes or remove them from the refrigerator at least half an hour before.
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