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
