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Salmon Vol-au-Vents Recipe

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  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 15 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Description

Delightful Salmon Vol-au-Vents featuring crisp, golden puff pastry cases filled with a creamy and flavorful salmon mixture made with mayonnaise, ketchup, dill, and lemon juice. Perfect as an elegant appetizer or party snack, these vol-au-vents combine flaky pastry with tender poached salmon for a sophisticated treat.

Ingredients

Pastry

  • 2 sheets puff pastry (about 1 pound total)
  • 1 egg (beaten)

Filling

  • 10 ounces salmon fillet (skinless)
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • ¼ teaspoon dried dill (plus extra for serving, optional)
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon salt
  • Black pepper (to taste)

Instructions

  1. Make the vol-au-vent cases: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. If using frozen puff pastry, thaw it as per package instructions. Then unroll the chilled pastry or roll thawed pastry gently to even out the thickness.
  2. Cut the pastry shapes: Using a 2¼-inch (5.5 cm) round cutter, cut out an even number of circles. Place half of these on the lined baking sheet to form the bases. From the remaining circles, cut out the centers with a smaller 1½-inch (3.5 cm) cutter to create rings, and place both the rings and the small cut-out centers on the baking sheet.
  3. Assemble the pastry layers: Brush the pastry bases generously with beaten egg, especially around the edges to help them stick. Place a pastry ring on top of each base, then brush the exposed top surfaces with additional beaten egg for a beautiful golden finish during baking.
  4. Bake the pastry: Bake the assembled pastry cases for 12 to 15 minutes until they puff up nicely and achieve a golden brown color. Remove from the oven and while still warm, gently press down or remove the puffed center of each case to create space for the filling. Allow the cases to cool completely before filling.
  5. Cook the salmon: Bring a pot of water to a boil and gently add the salmon fillet. Reduce the heat to maintain a gentle simmer, and cook the salmon until it is opaque and flakes easily with a fork, about 12 to 15 minutes depending on thickness. Remove the salmon and let it cool until no longer warm, about 15 to 20 minutes.
  6. Make the salmon filling: In a bowl, combine mayonnaise, ketchup, dried dill, lemon juice, salt, and black pepper to taste. Flake the cooled salmon with a fork, taking care not to mash it too finely. Gently fold the salmon flakes into the sauce mixture until well combined.
  7. Assemble the vol-au-vents: Generously fill each cooled pastry case with the salmon mixture, mounding the filling slightly on top. Arrange the prepared vol-au-vents on a serving tray and optionally sprinkle each with a pinch of dried dill for garnish.

Notes

  • Ensure the puff pastry remains cold before baking for maximum puffiness.
  • When cooking salmon, a gentle simmer prevents it from becoming tough.
  • These vol-au-vents are best served fresh but can be refrigerated for up to one day.
  • You can substitute ketchup with a mild hot sauce for a slight kick.
  • Adding chopped fresh dill instead of dried can enhance the herbaceous flavor.

Find it online: https://suerecipe.com/salmon-vol-au-vents-recipe/