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Salmon Vol-au-vents

Introduction & method

Vol-au-vents were the height of sophistication in the 70s but dredged the depths of naffness in later generations. Post-Covid, these little delights are now regaining popularity.

 Salmon Vol-au-vents Recipe

Pastry


On a lightly-floured worktop, roll out the pastry to about 4-5mm thick (about a quarter of an inch). You'll need round or square cutters - ideally a 6cm diameter and a 4cm diameter but slightly bigger isn't a problem. Cut 12 discs with the larger cutter. From the centre of six of them, cut discs with the smaller cutter. You can bake the inner discs and use them as lids if you like. Moisten the rings with water and place one on each solid disc.

Bake the cases


Beat one egg with a splash of milk and paint the cases inside and out with this eggwash mixture. Heat your oven to 180°C (356°F) for a fan/convection oven or airfryer, 200°C (392°F) conventional, gas 6. Place the cases on a lined baking sheet sprinkled with semolina, polenta or rice flour and put the tray in the oven for 10 minutes. After this time, remove the tray and you'll see that the bottoms of the cases will have risen inside the outer wall. Cut this excess dough out, taking care not to pierce the bottom of the case. Paint the cases with more egg wash and return to the oven for another five minutes.

Fill the Vol-au-vents


Vol-au-vents usually have creamy fillings. When your cases are completely cool, make up one or two of your favourites. For mine I just finely chopped some gravlax with the same quantity of cream cheese and mixed it with some chopped dill. Spoon it into the pastry cases and add a solid piece of gravlax and a mini-frond of dill on top. You could maybe balance one of the 'lids' over everything.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Salmon Vol-au-vents on YouTube.

 
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Ingredients & Info


PASTRY
 300 grams puff pastry
FILLING
 75 grams gravlax or smoked salmon
 75 grams cream cheese
 1 tbsp fresh dill

UNITS:
Metric
US Customary/Imperial

Makes 6 vol-au-vents
Prep time: 15 minutes.
Cooking time: 15 minutes.
Total time: 30 minutes.