Recipes
Vol au vent with salmon
Salmon vol au vents are the right mix of taste and simplicity and make party appetizers and aperitifs more refined.
Here is a tasty and simple appetizer to prepare, perfect for the most important occasions such as Christmas and New Year's Eve : salmon vol au vents. You will never make a bad impression with them. On the contrary, they also make an aperitif more refined and allow you to vary the choice of ingredients if necessary, depending on the seasons.
Vol-au-vents, a product of French cuisine, owe their name to the fact that they are so light that they can literally be carried away by the wind. They lend themselves to numerous fillings and fillings , sweet or savory. Ours with smoked salmon is just one of many but it is undoubtedly among the tastiest.
Ingredients
For the vol au vent
- Vol au vent – 20
- Smoked salmon – 150 g
- Philadelphia – 200 g
- Milk (or cream) if needed – to taste
Preparation
How to prepare the salmon vol-au-vent recipe
First of all, if you decide to prepare the baskets yourself, here is our basic recipe for puff pastry vul-au-vents . When filling them they must be very cold.
Then keep aside a slice of salmon and cut it into strips. Transfer the remainder into a mixer together with the spreadable cheese . Blend until you obtain a not too smooth mousse. If necessary, adjust the consistency with a drop of cream or milk.
Fill the vol-au-vents using the salmon cream and decorate with a strip of the salmon cream kept aside.
Variants
Of all the recipes for stuffed vol-au-vents, this is certainly the quickest because it requires no cooking and can be customized in many ways. For example, you can add chopped chives or replace the Philadelphia with robiola .
For a cheaper dish you can instead opt for canned salmon . Furthermore, in a completely similar way you can make excellent tuna vol-au-vents using 200 g of drained canned tuna.
Alternatively we recommend the mushroom vol-au-vents , served warm they are nothing short of delicious!
Conservation
To ensure that the baskets remain crunchy, it is best to fill them just before bringing them to the table. For the same reason we advise you to store the filling and the puff pastry separately, keeping the former well covered in the fridge and the latter in an airtight bag.
Read also
Christmas appetizers: the best recipes to bring to the table during the holidays
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