SALMON VOL AU VENT
A delicious, tasty, and quick-to-prepare recipe, Salmon Vol au Vent is a perfect appetizer for a buffet or party, ready in minutes, also great with Gorgonzola and Walnuts or Shrimp and Cocktail Sauce.
The recipe is very simple and made with ready-made puff pastry rolls, but you can speed it up even more by purchasing pre-cooked vol au vents at the supermarket.
To make this elegant and delicate single-serving appetizer, once the bases are baked (or purchased ready), you will only need to take care of the Salmon Mousse.
A creamy filling based on smoked salmon, dill, and lemon zest in a base of spreadable cream cheese and Greek yogurt that turns into the tastiest finger food ever!
A recipe for Salmon Vol au Vent that, besides being easy and quick, does not even require special kitchen tools, I confess that I often prepare it by hand in a bowl with a fork to mess up as little as possible.
If you have leftover Salmon Mousse, better! You can serve it the next day with breadsticks or vegetables, spread it on crostini, or serve it in a glass with a delicious savory crumble at the base.
At the bottom of the recipe, you’ll also find the procedure for preparing the Salmon Mousse with the Thermomix.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 6
- Cuisine: Italian
- Energy 323.19 (Kcal)
- Carbohydrates 17.52 (g) of which sugars 1.65 (g)
- Proteins 12.22 (g)
- Fat 22.82 (g) of which saturated 2.52 (g)of which unsaturated 11.50 (g)
- Fibers 0.77 (g)
- Sodium 747.76 (mg)
Indicative values for a portion of 80 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
- 2 rolls puff pastry
- 8 oz smoked salmon
- 1/2 cup Greek yogurt
- 8 oz cream cheese (Philadelphia, Robiola)
- lemon zest (1 teaspoon)
- lemon juice (1 tablespoon)
- 1 teaspoon dill (or chives)
- to taste salt
- 1 pinch black pepper (ground)
Tools
- Bowl
- Baking Sheet
Steps
Remove the puff pastry from the fridge 10 minutes before using it, unroll it on the work surface, and with a 2-inch cookie cutter, cut out many rounds. These vol au vents are made of 3 puff pastry discs, with the first one being whole, and the other two having a 3/4-inch hole in the center.
Place the discs without holes on a baking sheet lined with parchment paper, brush them with a little water, place a first disc with the hole on top, brush again, and finish with the second holed disc. Bake in a static oven at 392°F for about 15 minutes. Remove from the oven and let cool.
Meanwhile, prepare the Salmon and Philadelphia Mousse. First cut the salmon into strips, then into fairly small cubes, place them in the food processor along with the cream cheese, yogurt, lemon juice and zest, and a pinch of salt, blend everything until smooth and homogeneous.
At this point, fold the salmon and dill into the cream cheese mixture, stir with a spoon until combined. Taste and adjust salt and pepper if necessary. Use a teaspoon or piping bag to fill the previously baked puff pastry baskets (Vol au vent). Serve them decorated with a piece of salmon and chopped chives.
NOTES
For a stronger taste, you can add chopped capers to the Salmon Mousse.
If you have leftover Salmon Mousse, here are some ideas on how to use it: spread on crostini or bagels; served in a small bowl with crackers, breadsticks, or crudités; on a slice of whole wheat bread for an extra savory breakfast; or in a chic version inside small glasses with crumbled crackers at the bottom to simulate a savory cheesecake.
THERMOMIX SALMON AND PHILADELPHIA MOUSSE
To prepare the Salmon and Philadelphia Mousse with the Thermomix, you will need: 7 oz smoked salmon, 5 oz Philadelphia or other spreadable cheese, 1 oz butter, 1 tablespoon lemon juice, a pinch of ground black pepper. PROCEDURE: Put the chopped smoked salmon in the Thermomix bowl and set for 15 sec. at speed 7. Add the spreadable cheese (Philadelphia), softened butter, a pinch of pepper, and lemon juice, and set to speed 5 for 20 sec. Your Salmon and Philadelphia Mousse is ready.
To prepare the Salmon and Philadelphia Mousse with the Thermomix, you will need: 7 oz smoked salmon, 5 oz Philadelphia or other spreadable cheese, 1 oz butter, 1 tablespoon lemon juice, a pinch of ground black pepper. PROCEDURE: Put the chopped smoked salmon in the Thermomix bowl and set for 15 sec. at speed 7. Add the spreadable cheese (Philadelphia), softened butter, a pinch of pepper, and lemon juice, and set to speed 5 for 20 sec. Your Salmon and Philadelphia Mousse is ready.
VARIATIONS
In this recipe, we filled the Vol au Vents with the smoked salmon and Philadelphia mousse, but you can also replace it with the Mortadella Mousse or prepare the Vol au vent with Gorgonzola and Walnuts, with Cheese Fondue or also with Shrimp and Cocktail Sauce.
Instead of Philadelphia, another spreadable cheese is fine, such as Robiola or for a lighter version, ricotta.
STORAGE
The Smoked Salmon and Philadelphia Mousse is best eaten freshly prepared, but if you have leftovers, it can be stored in an airtight container in the refrigerator for up to 2 days. You can prepare the Salmon and Philadelphia Mousse 1 day in advance. When you are ready to serve, give it a good stir to make it creamy again and ensure it hasn’t thickened too much.
