Creating a refined, visual, and exquisite finger food appetizer with a few ingredients is possible, easy, and quick. Today I propose vol au vent filled with delicious chive cream and fish roe, which is a substitute for caviar. We can choose between lumpfish, salmon, capelin roe, and so on, without having to spend a fortune. A good prosecco will make our appetizer/aperitif even more chic.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12 small vol au vent
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, New Year's Eve
Ingredients
- 3.5 oz Red and black capelin roe (caviar substitute)
- 12 Vol au vent
- 8.8 oz Spreadable cheese
- to taste Chives
- to taste Lemon zest
Preparation
Place the spreadable cheese, drained of excess whey, in a small bowl. Add the chives (already washed and dried) finely chopped and the grated zest of a small untreated lemon. There’s no need to add salt.
Mix the cream ingredients with a fork, place it in a small piping bag (but two teaspoons will also work) and fill our vol au vent until completely full.
On top of the filling, we’ll place a scant teaspoon of both red and black fish roe. Finally, decorate each vol au vent with a string of chives. Pair a good prosecco with our refined appetizer.
Notes
The chive cream can also be made the day before and kept, well sealed, in the fridge. However, I recommend filling the vol au vent just before serving them, at most an hour before. Store them at room temperature (not too warm, mind you), closed in a cake container or another container, to preserve the freshness of the puff pastry.
