Vol-au-vent with shrimp and smoked salmon mousse are an easy and quick seafood appetizer, perfect for enhancing Christmas and New Year’s menus with an elegant touch. They are prepared in just a few minutes, especially if you use ready-made vol-au-vents, and guarantee a scenic and tasty result that will captivate everyone from the first bite.
The creamy and delicate smoked salmon mousse perfectly complements the sweetness of the shrimp, creating an irresistible balance of flavors. Served on a platter or as elegant finger food, these bites are ideal for accompanying an aperitif or beautifully starting a festive fish-based lunch.
Fast, beautiful to present, and with a refined taste: vol-au-vent with shrimp and salmon mousse will become your favorite Christmas appetizer!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 67.24 (Kcal)
- Carbohydrates 3.38 (g) of which sugars 0.08 (g)
- Proteins 4.30 (g)
- Fat 4.14 (g) of which saturated 2.04 (g)of which unsaturated 0.44 (g)
- Fibers 0.15 (g)
- Sodium 158.57 (mg)
Indicative values for a portion of 1 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
- 12 vol-au-vent (small)
- 12 shrimp
- 1.75 oz smoked salmon
- 3.5 oz ricotta (or spreadable cheese)
- chives
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Blender
- Bowl
Preparation
Clean the shrimp by removing the shell and the black vein, wash them and pat dry. For this recipe, you only need the tails; if the shrimp are fresh, you can save the heads for other preparations.
Cook the cleaned shrimp in a pan with a little oil, salt, and pepper for just a few minutes.
Cut the smoked salmon into pieces and place it in a small blender, add the ricotta and blend until you get a smooth cream.
Transfer the salmon mousse to a bowl, add some chopped chives and a pinch of black pepper. It shouldn’t be necessary to add salt, as the smoked salmon is already salty.
Now take the vol-au-vent and fill them with the mousse, then place the shrimp on top.
Vol-au-vent with shrimp and salmon mousse are ready to be served… enjoy your meal!
Tips and Variations
Instead of salmon mousse, you can fill the vol-au-vent with mayonnaise, cocktail sauce, simple ricotta cream, or Philadelphia.
If you don’t have chives, you can use other herbs of your choice.
If using larger vol-au-vent, slightly increase the quantities for the mousse.
FAQ
Can I prepare the dish in advance?
You can prepare both the mousse and the shrimp in advance and store them in the refrigerator. However, I recommend filling the vol-au-vent at the last minute, so the puff pastry remains crispy and dry.
Can I use frozen shrimp?
I recommend using fresh shrimp or high-quality defrosted ones. In their absence, frozen ones will also work.
