There is something truly irresistible about bite-sized treats that burst with flavor, and the Hot Smoked Salmon and Dill Vol-au-Vents Recipe delivers exactly that. Flaky, golden puff pastry meets a creamy, tangy filling loaded with the rich smokiness of salmon, fresh dill, and a hint of lemon zest. Each vol-au-vent offers the perfect balance of textures and tastes, making it an ideal appetizer for gatherings, celebrations, or simply when you want to impress yourself with an elegant yet approachable snack. This recipe is a wonderful way to showcase how a few well-chosen ingredients can come together to make a stunning dish that feels both fancy and homey.
Ingredients You’ll Need
Gathering simple ingredients is the secret to bringing this Hot Smoked Salmon and Dill Vol-au-Vents Recipe to life. Each component plays its own essential role in creating a perfect harmony of flavors and textures—whether it’s the flaky puff pastry providing a crisp, buttery shell or the fresh dill brightening up the creamy salmon filling.
- 1 sheet puff pastry: The flaky, buttery base that forms the vol-au-vent shells, perfect for holding the filling.
- 1 egg (for egg wash): Brushed on the pastry edges to create a glossy, golden finish.
- 6 oz (170g) hot smoked salmon: Brings a rich, smoky flavor and tender texture that is the star of the filling.
- 1/2 cup cream cheese (softened): Adds a smooth, tangy creaminess that balances the smoky salmon perfectly.
- 2 tablespoons sour cream or Greek yogurt: Offers a light, zesty contrast that keeps the filling fresh and luscious.
- 1 tablespoon Dijon mustard: Infuses a subtle sharpness and depth to the filling.
- 1 tablespoon fresh dill, chopped: Introduces a bright, herbaceous note that complements the salmon beautifully.
- 1 teaspoon lemon juice: Adds a refreshing citrus zing that lifts all the flavors.
- Salt and pepper, to taste: Enhances and balances all the other seasonings.
- 1/4 cup finely chopped red onion (optional): Gives a gentle crunch and mild pungency to add extra flavor complexity.
How to Make Hot Smoked Salmon and Dill Vol-au-Vents Recipe
Step 1: Prepare the Puff Pastry Circles
Begin by rolling out your sheet of puff pastry on a lightly floured surface. Using a round cutter (about 3 inches in diameter) cut out enough circles to make 8 to 10 vol-au-vents. This simple step sets the base for your crisp, airy shells that will hold all the delicious filling to come.
Step 2: Cut Out the Center Rings
For each puff pastry circle, carefully cut a smaller circle approximately 1 inch in diameter from the center to create a ring. These little rings will be the walls of each vol-au-vent, giving them their classic hollow shape perfect for stuffing.
Step 3: Assemble the Shells on Baking Sheet
Place the larger puff pastry circles on a baking sheet lined with parchment paper. Next, gently position the smaller rings right on top of the larger circles, pressing lightly to adhere but keeping the middle hollow. Brush the exposed edges with beaten egg wash to encourage a golden, shiny finish after baking.
Step 4: Bake Until Golden and Puff Up
Pop the tray into a preheated oven at 400°F (200°C) and bake for about 12 to 15 minutes. Watch as the pastry puffs up beautifully and turns a stunning golden brown. Once baked, carefully remove the vol-au-vents and let them cool slightly to keep their structure crisp and ready for filling.
Step 5: Make the Creamy Salmon Filling
While the shells bake, combine softened cream cheese, sour cream, Dijon mustard, chopped fresh dill, and lemon juice in a bowl. Mix until smooth and creamy, balancing the tangy and savory notes to your taste. This luscious base is the heart of the filling’s flavor.
Step 6: Add Flaked Salmon and Season
Gently fold in the flaked hot smoked salmon and finely chopped red onion if you’re using it. Season the mixture with salt and freshly cracked pepper to taste. Incorporating the salmon last preserves its texture and smoky character, making each bite delectable.
Step 7: Fill the Vol-au-Vent Shells
Using a spoon or small piping bag, carefully fill each hollowed puff pastry shell with the creamy salmon mixture. Don’t be shy here — mound the filling generously to ensure every bite bursts with that signature flavor of the Hot Smoked Salmon and Dill Vol-au-Vents Recipe.
How to Serve Hot Smoked Salmon and Dill Vol-au-Vents Recipe
Garnishes
A sprinkle of fresh dill on top of each vol-au-vent instantly freshens the presentation and adds an extra herbal punch that is irresistible. You can also add a tiny wedge of lemon on the side or a delicate dollop of crème fraîche for added elegance and creaminess.
Side Dishes
These vol-au-vents work wonderfully alongside simple green salads or lightly dressed arugula with lemon vinaigrette. If serving at a party, consider pairing them with a crisp glass of chilled white wine or sparkling water with fresh cucumber slices to cleanse the palate between bites.
Creative Ways to Present
For a special occasion, try serving them on a rustic wooden board with additional smoked salmon slices, lemon wedges, and small bowls of dill and mustard sauce for guests to personalize their bites. You could also arrange them on tiered serving trays to create a feast for the eyes as much as the palate.
Make Ahead and Storage
Storing Leftovers
If you have any vol-au-vents left after your gathering, store the filled shells covered in an airtight container in the refrigerator for up to 2 days. The pastry may soften slightly but the flavors will deepen, making for a tasty snack later on.
Freezing
You can freeze the unfilled puff pastry shells baked and cooled in an airtight container for up to 1 month. When you’re ready to enjoy, simply thaw and fill with the salmon mixture. The filling itself does not freeze well because of the dairy components, so it’s best made fresh.
Reheating
Reheat stored or thawed shells in a preheated oven at 350°F (175°C) for about 5 minutes to help crisp up the pastry again before adding the filling. Avoid reheating once filled to preserve the fresh texture and flavor of the creamy salmon inside.
FAQs
Can I use cold smoked salmon instead of hot smoked salmon?
You can use cold smoked salmon, but the flavor and texture are different: cold smoked salmon is more delicate and less smoky. The hot smoked salmon gives a robust, flaky texture that really stands out in this recipe.
Is there a dairy-free alternative for the cream cheese and sour cream?
Yes! Dairy-free cream cheese and plant-based yogurt alternatives work great to keep this a dairy-free appetizer while maintaining the creamy texture.
How far in advance can I prepare this recipe?
You can bake the puff pastry shells several hours ahead or even a day before, then fill them just before serving to keep everything fresh and crisp.
Can I make mini vol-au-vents with this recipe?
Definitely! You can use smaller cutters for mini vol-au-vents, just adjust your filling quantity accordingly. These make fantastic bite-sized cocktails or party snacks.
What’s the best way to chop the dill for this recipe?
Use fresh dill and chop it finely with a sharp knife, avoiding the woody stems to keep the herbaceous flavor light and bright in the filling.
Final Thoughts
This Hot Smoked Salmon and Dill Vol-au-Vents Recipe is one of those delightful dishes that feel special but are surprisingly easy to make. Each golden, flaky shell filled with the luscious salmon and dill mixture brings joy at every bite. Whether you’re hosting friends or treating yourself to a lovely snack, these vol-au-vents always impress. I truly encourage you to give this recipe a go and watch how it becomes an instant favorite in your kitchen and on your table!
Print
Hot Smoked Salmon and Dill Vol-au-Vents Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 vol-au-vents
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Low Fat
Description
These Hot Smoked Salmon and Dill Vol-au-Vents are elegant, flaky puff pastry shells filled with a creamy, tangy mixture of hot smoked salmon, cream cheese, sour cream, and fresh dill. Perfect for an appetizer or light snack, this recipe combines the smoky flavor of salmon with the freshness of dill and the crispiness of golden puff pastry for a delightful bite-sized treat.
Ingredients
Puff Pastry Ring
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
Filling
- 6 oz (170g) hot smoked salmon, flaked into pieces
- 1/2 cup cream cheese (softened)
- 2 tablespoons sour cream (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1/4 cup finely chopped red onion (optional for extra flavor)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the puff pastry shells.
- Prepare the puff pastry circles: Roll out the puff pastry sheet on a lightly floured surface to smoothen it. Using a large round cutter (about 3 inches/7.5 cm in diameter), cut out 8 to 10 circles from the sheet.
- Create puff pastry rings: For each circle, cut a smaller circle (about 1 inch/2.5 cm in diameter) from the center to create a ring. This forms the outer walls of the vol-au-vent.
- Place and egg wash: Arrange the larger puff pastry circles on the baking sheet lined with parchment paper. Brush the edges generously with the beaten egg to help with puffing and achieve a golden color.
- Attach the rings: Place the smaller cut-out rings on top of each larger circle, pressing down slightly to secure. Brush the rings with more beaten egg to ensure a shiny golden finish.
- Bake the vol-au-vents: Bake in the preheated oven for 12-15 minutes or until the pastry is puffed up and golden brown. Remove from the oven and allow to cool slightly on a wire rack.
- Prepare the filling base: In a mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), Dijon mustard, chopped dill, lemon juice, salt, and pepper. Mix until smooth and well blended.
- Add smoked salmon and onion: Gently fold in the flaked hot smoked salmon and finely chopped red onion (if using). Adjust seasoning with salt and pepper to taste.
- Assemble vol-au-vents: Using a spoon, fill each hollowed-out puff pastry shell with the smoked salmon and dill mixture, ensuring a generous but neat filling.
- Garnish and serve: Garnish each filled vol-au-vent with extra fresh dill. Serve immediately as an elegant appetizer or chilled for a refreshing bite.
Notes
- You can substitute Greek yogurt for sour cream to reduce fat content.
- Make sure the puff pastry rings are well sealed with egg wash to prevent the filling from leaking out.
- For a more intense smoky flavor, use a higher quality hot smoked salmon or add a dash of smoked paprika to the filling.
- If preparing in advance, bake the pastry shells and store them separately from the filling to prevent sogginess.
- The red onion is optional but adds a pleasant crunch and mild sharpness to complement the smoky salmon.
