Vol au vent with salmon and mascarpone, the quick and easy appetizer for the Christmas holidays, a recipe for stuffed vol au vent that, together with salmon crostini, are ideal for Christmas Eve, for Christmas lunch, but also for New Year’s Eve dinner. First, see how to make vol au vent at home, then once made, all you have to do is fill them with mascarpone, parsley, and smoked salmon. Of course, you can always decide to speed up the recipe by buying them ready-made or frozen.
To get ahead, you can prepare the puff pastry vol au vent in advance and fill them at the last moment, and you’ll see what an impression they’ll make on your guests. Decorate them with pink pepper and chives, and it will be a triumph of colors for a special Christmas.
Come with me to the kitchen and let’s see together how to prepare these little baskets filled with mascarpone and salmon.
TRY ALSO:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 vol au vent
- 7 oz mascarpone
- 3.5 oz smoked salmon
- A few drops lemon
- 1 bunch chopped parsley
- 1 pinch salt
- to taste whole pink peppercorns
- A few sprigs chives
Tools
- Piping bag
Recipe
To start, you need to prepare the puff pastry baskets, here’s how to make vol au vent at home (use 2 sheets of puff pastry to make a few more). You can always decide to buy the ready-made or frozen vol au vent to speed up the recipe.
In a bowl, work the mascarpone with a few drops of lemon, a pinch of salt, and chopped parsley, then cut the smoked salmon into strips.
Transfer the mascarpone mixture into a piping bag with a star nozzle and fill all the vol au vent with the cream, then place the smoked salmon slices on top of each and finish decorating with a few pink peppercorns and chives.
An appetizer that cannot be missed for your Christmas lunches, vol au vent with salmon and mascarpone are an unmissable classic for the holidays, very easy to prepare and delicious to taste. You can decide whether to prepare the bases to fill at home by yourself or buy the ready-made vol au vent. Beautiful and scenic, you will make a great impression when you put them on the table!
Storage and tips
Storage: vol au vent with salmon can be stored in the refrigerator for 1-2 days. I recommend filling them at the moment and storing only the mascarpone cream chilled.
Tips: you can replace mascarpone with another spreadable cheese.
You can prepare this recipe by replacing the salmon with shrimp.
Pink pepper is only for decoration; you can also omit it.
