VOL-AU-VENT with SALMON MOUSSE, a quick and easy appetizer, perfect for Christmas holiday feasts, great for Christmas Eve with puff pastry.
The vol-au-vent with salmon mousse are delightful finger foods to prepare in just a few minutes, a fun idea for parties, buffets, they can be made in advance and frozen, and are enjoyed one after another.
The recipe for vol-au-vent with salmon mousse is very simple, the cold cream is made with ricotta and salmon seasoned with a pinch of pepper, salt, and chives, then they are filled.
Of course, you can fill them as you like, with a delicious ham cream, or with avocado, tuna, whatever you have in the fridge.
Follow me in the kitchen today, there are vol-au-vent with salmon mousse!
- Difficulty: Very easy
- Cost: Very low cost
- Preparation time: 15 Minutes
- Portions: 5-6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 puff pastry
- 1.75 oz smoked salmon
- 2.12 oz ricotta
- to taste chives
- to taste white pepper
Steps
Pour the salmon into a bowl or blender and blend a little, then add the ricotta, pepper, and salt to taste and blend.
Add the chives, blend a little more, and place the cream in the fridge.
You can use ready-made vol-au-vent or take the puff pastry out of the fridge 10 minutes before using it, then cut it with a round mold of 2-2.5 inches and make several circles in multiples of 3
Each vol-au-vent is made up of 3 puff pastry discs, one whole and two with a hole in the center, brush them with water or egg white and stack the discs on top of each other, place them on the oven tray lined with parchment paper and bake in a preheated oven at 356°F for 10-15 minutes.
Remove from the oven, let cool, then pour the cream into a pastry bag with a 0.8-inch star tip and fill the appetizers, decorate with rosemary sprigs, pink peppercorns, and salmon.
Bon appétit
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