Easy Hot Smoked Salmon & Dill Vol-Au-Vents Recipe

Delicate pastry shells cradle a luxurious hot smoked salmon and dill filling that sings of elegant appetizers.

These delightful vol-au-vents offer a perfect balance of rich, flaky textures and bright, fresh flavors.

smoked salmon brings a sophisticated touch to these bite-sized treats that effortlessly impress at any gathering.

Each delicate pastry pocket bursts with creamy, herbal notes that dance across your palate.

The combination of hot smoked salmon and fresh dill creates a harmonious blend of classic ingredients.

Simple yet sophisticated, these vol-au-vents transform ordinary entertaining into an extraordinary culinary experience.

You’ll want to savor every delectable morsel of this irresistible appetizer.

New Styles to Try for Vol-au-Vents Appetizers

• Vegetarian Seafood Alternative
• Gluten-Free Option: Use gluten-free flour for roux, substitute regular vol-au-vents with gluten-free pastry shells, and ensure all ingredients are certified gluten-free.
• Dairy-Free Adaptation: Swap butter and cheddar with coconut oil and nutritional yeast, use almond milk instead of dairy milk, maintaining creamy texture while eliminating dairy products.
• Lighter Protein Variation: Exchange salmon for shredded chicken or white fish like cod, keeping similar cooking method and maintaining the herb-infused cream sauce profile.

Good Sips and Sides for Salmon Vol-au-Vents

• Pair Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to complement the delicate salmon and creamy cheese flavors, cutting through the richness with bright, citrusy notes.
• Serve Fresh Side Salad: Create a light arugula salad with lemon vinaigrette to balance the vol-au-vents' creamy texture, adding a peppery and zesty contrast that enhances the dish's overall taste profile.
• Recommend Sparkling Water: Choose a chilled sparkling water with a slice of lemon to cleanse the palate between bites, providing a refreshing accompaniment that won't overpower the salmon's subtle flavors.

Vol-au-Vents Storage Tips to Keep Fresh

• Store leftover vol-au-vents in an airtight container in the refrigerator for up to 2 days. Separate filling and pastry if possible to maintain crispness.
• Wrap individual vol-au-vents tightly in plastic wrap, then place in a freezer bag. Freeze for maximum 1 month. Thaw overnight in the refrigerator before reheating.
• Warm vol-au-vents at 140C (280F) for 10-15 minutes. Cover loosely with aluminum foil to prevent pastry from burning and keep filling moist.
• Reheat in 30-second intervals, checking consistency. Use medium power to prevent pastry from becoming soggy. Best used when you need a super fast meal solution.

FAQs

• Can I use a different type of fish for this recipe?

Yes, you can substitute hot smoked salmon with other smoked fish like trout or mackerel for a similar flavor profile.

• Is it necessary to use fresh dill?

Fresh dill provides the best flavor, but you can use dried dill if fresh is unavailable. Just use about one-third of the amount called for in the recipe.

• Can I make the filling ahead of time?

You can prepare the filling up to a day in advance and reheat gently before filling the vol-au-vents. Store it in an airtight container in the refrigerator.

• What's the best way to flake the salmon?

Use a fork to gently break the smoked salmon into small, delicate pieces, being careful not to mash the fish too much.

Hot Smoked Salmon and Dill Vol-au-Vents That Impress

• Spice Up Your Meal: Packed with vibrant Middle Eastern flavors, these lamb kofte bring an exciting culinary adventure to your dinner table.
• Master Easy Cooking: Perfect for home cooks of all skill levels, this recipe requires simple mixing and shaping techniques anyone can learn quickly.
• Prep-Ahead Perfection: Make the mixture in advance and chill overnight, allowing busy families to have a gourmet meal ready with minimal last-minute effort.
• Crowd-Pleasing Protein: Versatile dish that works wonderfully for family dinners, potlucks, or casual gatherings, appealing to both adults and kids with its delicious taste.

Ingredients Needed for Salmon Dill Vol-au-Vents

• Hot Smoked Salmon: A rich and flavorful fish that serves as the primary protein in this elegant appetizer.

• Vol-au-Vents: Delicate puff pastry shells that provide a crisp and buttery foundation for the salmon filling.

• Butter, Flour: These ingredients combine to create a classic roux that thickens the sauce and provides a smooth base.
• Chicken Stock, Milk: Liquid ingredients that help create a creamy and flavorful sauce for the salmon filling.
• Cheddar Cheese: Adds a sharp and tangy flavor that complements the salmon and provides richness to the sauce.

• Spring Onion, Dill: Fresh herbs that bring brightness and a subtle onion and herbal note to the dish.

• Salt, Pepper: Essential seasonings that enhance the overall flavor of the vol-au-vents.

Steps for Salmon Dill Vol-au-Vents Success

Step 1: Warm Up the Pastry Shells

Pop the vol-au-vents into a preheated oven at 140C (280F). Let them get toasty and warm for about 10 minutes until they’re just right.

Step 2: Create a Creamy Salmon Base

Melt butter in a saucepan over medium heat. Sprinkle in flour and stir until the mixture looks slightly grainy and sandy.

Slowly pour in chicken stock and milk, whisking continuously to keep everything smooth and lump-free. Let the sauce simmer and thicken for a few minutes.

Step 3: Build the Flavorful Filling

• Grated cheddar cheese
• Chopped spring onions
• Fresh dill
• Three-quarters of the flaked salmon

Stir everything together until the cheese melts and the ingredients are beautifully combined.

Step 4: Assemble the Elegant Appetizers

Scoop the warm, creamy salmon mixture into the golden vol-au-vent shells.

Top with the remaining salmon pieces and scatter some extra dill sprigs for a fresh touch.

Step 5: Final Flourish

Sprinkle a pinch of salt and pepper to enhance the flavors.

Serve these delectable bites immediately while they’re still warm and inviting.

Handy Notes for Vol-au-Vents Makers

• Select fresh, high-quality hot smoked salmon for the best flavor and texture in your vol-au-vents.
• Stir constantly while adding stock and milk to prevent lumps and achieve a smooth, creamy filling.
• Use a sharp cheddar to add depth and richness to the salmon mixture.
• Enjoy vol-au-vents right after preparation to maintain the crisp pastry and warm, creamy filling.
• Add extra fresh dill sprigs for a burst of color and enhanced herbal aroma.

Hot Smoked Salmon And Dill Vol-Au-Vents Recipe

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4.6 from 36 reviews

• Total Time: 30 minutes
• Yield: 24 1x

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Description

Elegant hot smoked salmon and dill vol-au-vents bring French pastry elegance to your appetizer spread. Delicate puff pastry shells cradle rich salmon and creamy dill sauce, creating a luxurious bite that perfectly balances maritime flavors with buttery, crisp textures you’ll adore.

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Ingredients

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Main Ingredients:

• 150 grams (5.3 ounces) Coles Tasmanian Hot Smoked Salmon Fillets, flaked
• 24 Coles Vol-au-Vents
• 40 grams (1.4 ounces) butter

Dairy and Liquid Ingredients:

• 1/4 cup (60 milliliters) chicken stock
• 1/4 cup (60 milliliters) milk
• 1/4 cup (30 grams) grated cheddar cheese
• 3 teaspoons plain flour

Herbs and Garnish:

• 1 spring onion, thinly sliced
• 1 tablespoon chopped dill
• Dill sprigs, for garnish

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Instructions

1. Heat the oven to 140C (280F) and arrange vol-au-vents on a baking tray, warming them for approximately 10 minutes until thoroughly heated.
2. In a saucepan over medium heat, melt butter and incorporate flour, creating a grainy textured roux.
3. Slowly pour chicken stock and milk into the roux, whisking continuously to prevent lumps from forming.
4. Simmer the sauce for 3 minutes, allowing it to thicken and develop a smooth consistency.
5. Incorporate grated cheddar cheese, finely chopped spring onions, fresh dill, and three-quarters of the salmon, stirring until the cheese melts and ingredients blend harmoniously.
6. Carefully transfer the warm, creamy salmon mixture into the preheated vol-au-vents.
7. Elegantly crown the filled pastry shells with remaining salmon flakes and delicate dill sprigs.
8. Enhance the flavor profile by seasoning with salt and freshly ground black pepper, then serve immediately while the vol-au-vents are still warm and inviting.

Notes

• Swap hot smoked salmon with cold smoked or canned salmon for budget-friendly alternatives that still deliver rich flavor.
• Create a gluten-free version by using cornstarch instead of flour and selecting gluten-free vol-au-vents or making your own pastry shells.
• Keep cheese sauce smooth by whisking constantly and adding liquid gradually to prevent unwanted lumps from forming.
• Enhance protein content by incorporating additional seafood like small shrimp or mixing different types of salmon for complex taste profiles.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 24
• Calories: 77 kcal
• Sugar: 0.4 g
• Sodium: 110 mg
• Fat: 5.1 g
• Saturated Fat: 3.0 g
• Unsaturated Fat: 2.0 g
• Trans Fat: 0.1 g
• Carbohydrates: 4.7 g
• Fiber: 0.2 g
• Protein: 3.9 g
• Cholesterol: 15 mg