A delightful appetizer idea for the Christmas holidays, very quick to prepare, also great for accompanying an aperitif buffet. The vol au vent tree, delicious and beautiful to present, can be filled as you like with sauces, creamy cheeses, cold cuts, or vegetables… in this case, I chose a classic salmon mousse, alternated with a tasty olive mousse. This cute little tree is prepared in no time, with ready-made vol au vents or homemade ones, and the fillings can be adapted according to the menu you have planned… try it yourself, it’s a quick alternative to the puff pastry Christmas tree!
Here are more delightful appetizer ideas:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 3-4
- Cooking methods: No Cooking
- Seasonality: Autumn, Winter
Ingredients
- 11 vol au vents (or 17 if they are small)
- 5.3 oz robiola cheese (or other creamy cheese)
- 2.1 oz smoked salmon
- Half tablespoon olive pâté (green or black)
- capers
- parsley
- pepper (to taste)
Tools
- Food Processor
- 2 Teaspoons
- 2 Small Bowls
- Serving Tray
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Preparation
Chop the smoked salmon into small pieces, place it in a mini chopper, and blend it.
Transfer it into a bowl, add 2.6 oz of robiola cheese and mix. You can add a pinch of pepper to taste.
In a second bowl, mix the remaining 2.6 oz of robiola cheese with the olive pâté.
Now take your vol au vents and fill some with the salmon mousse and others with the olive mousse. You can use two teaspoons, or a piping bag for more precision.
Decorate the surface with salmon strips, capers, and parsley to taste.
Arrange the filled vol au vents on a tray (or a wooden cutting board) to create the shape of a Christmas tree.
Garnish to taste with parsley sprigs or rosemary branches.
Your vol au vent tree is ready to be served at the holiday table!
Tips and Variations
You can also fill the vol au vents with ham or mortadella mousse, tuna sauce, mushroom sauce, mayonnaise, artichoke pâté, or other creams to taste.
If you have smaller vol au vents (mine were quite large), I recommend using 17 (15 for the tree, plus 2 for the trunk).
Fill the vol au vents at the last minute, so the puff pastry remains crispy. The sauces can be prepared in advance and stored in the refrigerator.
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