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
Scale
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.
