Salmon Vol-au-Vents
Sharing Dish | with Lemon, Chives and Cream Cheese
Ring in 2025 with dishes worth celebrating with! A real showstopper, these Salmon Vol-au-Vents are the perfect dish to share with friends and family whilst welcoming in the new year.
The vol-au-vent hails from France and is thought to have been around as early as the start of the 19th century!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
2 unit(s)
Salmon Fillets
(Contains Fish)
1 bunch(es)
Chives
1 unit(s)
Lemon
75 grams
Soured Cream
(Contains Milk)
100 grams
Cream Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the puff pastry from your fridge and allow to come up to room temperature.
a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
b) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
a) Unroll the pastry and cut it into 6 equal squares. Place 2 squares side-by-side on another lined baking tray and poke holes in them using a fork.
b) Leaving a 2cm border, cut the centre from the remaining 4 squares. These are your border pieces. TIP: Save the centre pieces for another recipe.
a) Brush a little water onto each border piece, then stack 2 border pieces on top of each pastry square on the lined baking tray, wet-side down, ensuring the edges and corners of each piece line up. These are your vol-au-vents!
b) Place the vol-au-vents onto the middle shelf of your oven until puffed and golden, 20-25 mins. Turn halfway through cooking.
a) Meanwhile, finely chop the chives (use scissors if easier).
b) Zest and cut the lemon into wedges.
c) Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.
d) In a large bowl, combine the soured cream, cream cheese, three quarters of the chives, a pinch of lemon zest and a squeeze of lemon juice (use more if you prefer).
a) Gently stir the flaked salmon pieces through the chive soured cream mixture. Season with salt and pepper.
b) Once the vol-au-vents are baked, push down the centre with the back of a spoon, then allow them to cool slightly, 5 mins.
c) Place on your serving platter and divide the salmon mixture between the vol-au-vents.
d) Sprinkle over the remaining chives and another pinch of lemon zest. Finish with a crack of black pepper.
Enjoy!
