Smoked salmon vol au vents

Crisp, golden pastry cases filled with a crunchy, piquant salmon filling and topped with smooth sour cream make a gorgeous platter for a cocktail party.

  • 30 mins cooking
  • Makes 6 Item
  • Print


Smoked salmon vol au vents
  • 2 (sheets) puff pastry
  • 1 egg, beaten lightly
  • 125 gram smoked salmon, chopped finely
  • 1 lebanese cucumber (130g), seeded, chopped finely
  • 1/2 red onion (50g), chopped finely
  • 1 tablespoon baby capers, chopped finely
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon lime juice
  • 2 tablespoon sour cream


Smoked salmon vol au vents
  • 1
    Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  • 2
    Cut 12 x 8cm (3¼-inch) rounds from pastry; place on oven tray. Brush edges of pastry rounds with egg. Cut out 5.5cm (3½-inch) rounds from centre of six of the rounds; place rings onto rounds. Brush with egg.
  • 3
    Bake pastry about 12 minutes or until browned lightly. Gently press centre of cases with a tea towel to flatten.
  • 4
    Combine salmon, cucumber, onion, capers, dill and juice in medium bowl; season to taste. Spoon into pastry cases. Top with sour cream.

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