Vol-au-vent with salmon cream


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Vol-au-vents are one of the most popular finger food during parties. Despite what it can seem, they are not difficult to make, all u need is puff pastry and cookie cutters.

You can fill them with a wide variety of ingredients: vegetables, meat, fish.

The filling I have chosen for mine is a creamy and soft mixture of smoked salmon and cream cheese.

Ingredients (for about 20 vol au vents):

  • 2 rolls of Puff pastry
  • 250 g cream cheese
  • 150 smoked salmon
  • chopped parcely
  • Milk

Roll out one puff pastry and with a cookie cutter cut it into circles.

Take the second roll, roll it out and cut it into circles than using a smaller cookie cutter make a central hole.

Take the big circles and lightly brush them with some milk.

Place on top one of the circle with hole, brush it with milk and cover it with one more. Brush the top with more milk.

Bake your vol au vent at 180 C for about 20 min or until golden brown.

Meanwhile prepare the filling.
Finally cut into smallish pieces the smoked salmon.

Cream the cream cheese till soft and fluffy.

Mix it with the smoked salmon and parcely.

Once your vol-au-vent will have cooled down, fill them up with a couple of tsp cream cheese and salmon.

One Vol-au-vent provides:

  • Calories: 108 (from fat 76)
  • Fat: 8.5 g
  • Carbohydrates: 4.8 g
  • Protein: 3 g

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