I make these Smoked Salmon Vol-au-Vents when I want an elegant appetizer that feels impressive without requiring too much effort. The flaky puff pastry shells are filled with a creamy smoked salmon mixture that tastes rich, fresh, and perfect for gatherings or special occasions.
Why You’ll Love This Recipe
I love how quickly these vol-au-vents come together while still looking beautiful on the table. The buttery pastry pairs perfectly with the smoky salmon and creamy filling. I also enjoy how easy they are to prepare ahead of time for parties and holiday meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 12 mini vol-au-vent pastry shells
- 4 ounces smoked salmon, chopped
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill, chopped
- 1 teaspoon capers, chopped
- Black pepper to taste
- Fresh chives for garnish
Directions
- I preheat the oven according to the package instructions for the vol-au-vent shells.
- I bake the pastry shells until golden and crisp, then let them cool slightly.
- In a bowl, I mix the cream cheese, sour cream, lemon juice, dill, capers, and black pepper until smooth.
- I fold the chopped smoked salmon gently into the cream cheese mixture.
- I spoon or pipe the filling into each pastry shell.
- I garnish the vol-au-vents with fresh chives and serve immediately.
Servings and Timing
- Servings: 12 mini appetizers
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
I sometimes add a small slice of cucumber on top for extra freshness. When I want more flavor, I mix a little horseradish into the filling. I also enjoy replacing dill with fresh parsley or adding a touch of cracked red pepper for mild heat.
Storage/Reheating
I store the filling separately from the pastry shells in the refrigerator for up to 2 days. I prefer filling the shells right before serving so they stay crisp. If needed, I warm the empty pastry shells in the oven for a few minutes to refresh their texture.
FAQs
Can I make Smoked Salmon Vol-au-Vents ahead of time?
I usually prepare the filling ahead and assemble the appetizers shortly before serving.
Can I use homemade puff pastry?
I can use homemade puff pastry if I have extra time, but store-bought shells work perfectly for convenience.
What can I serve with these appetizers?
I like serving them alongside fresh salads, cheese platters, or other finger foods at parties.
Can I use another type of fish?
I sometimes replace smoked salmon with smoked trout or cooked shrimp for a different flavor.
How do I keep the pastry crisp?
I avoid filling the pastry shells too early because moisture can soften them over time.
Conclusion
I enjoy making Smoked Salmon Vol-au-Vents because they look elegant while being surprisingly simple to prepare. The flaky pastry and creamy salmon filling create a delicious appetizer that works beautifully for holidays, brunches, and celebrations.
Print
Smoked Salmon Vol-au-Vents
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 mini appetizers
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Low Lactose
Description
Elegant mini vol-au-vents filled with a creamy smoked salmon mixture, fresh herbs, and capers, all tucked into flaky puff pastry shells for a rich and flavorful appetizer.
Ingredients
- 12 mini vol-au-vent pastry shells
- 4 ounces smoked salmon, chopped
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill, chopped
- 1 teaspoon capers, chopped
- Black pepper to taste
- Fresh chives for garnish
Instructions
- Preheat the oven according to the package instructions for the vol-au-vent pastry shells.
- Bake the pastry shells until golden and crisp, then allow them to cool slightly.
- In a mixing bowl, combine the cream cheese, sour cream, lemon juice, dill, capers, and black pepper until smooth.
- Gently fold the chopped smoked salmon into the cream cheese mixture.
- Spoon or pipe the filling into each cooled pastry shell.
- Garnish with fresh chives and serve immediately.
Notes
- Add cucumber slices on top for extra freshness.
- Mix in a little horseradish for a bolder flavor.
- Fresh parsley can be used instead of dill.
- A pinch of cracked red pepper adds mild heat.
- Store the filling separately from the pastry shells to keep them crisp.
- Refresh pastry shells in the oven for a few minutes before filling if needed.
Nutrition
- Serving Size: 1 mini vol-au-vent
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
