These salmon vol-au-vents are small puff pastry cases filled with a cold, creamy salmon mixture with lemon and dill. The cases and filling can be prepared separately, so most of the work can be done ahead.
We usually make them around Christmas or New Year's Eve, but they would work for Easter too.
Ingredients
The filling combines cooked salmon with mayonnaise and ketchup, plus lemon and dried dill.
About the vol-au-vent cases
Vol-au-vent cases are hollow puff pastry cases made to hold a filling. The name is less common in the US, where you may see them called puff pastry shells or cups.
For this recipe, I make canapé-size cases using a 2¼-inch (5.5 cm) cutter. You may find ready-made cases in some stores, but this size is not widely available.
The basic method is included in the recipe card below, but if you are making them from scratch, my how to make vol-au-vent cases tutorial has step-by-step photos and extra tips for working with puff pastry.
If you would rather skip making vol-au-vent cases altogether, try my smoked salmon puffs. They use simple baked puff pastry rounds instead.
The salmon filling
Cook the salmon in gently simmering water until it is opaque throughout and flakes easily with a fork. The exact time depends on the thickness of the fillet, but mine takes about 12 to 15 minutes.
Break the cooked salmon into several pieces and let it cool. This helps it cool faster and usually takes about 15 to 20 minutes.
While the salmon cools, mix the mayonnaise, ketchup, lemon juice, dried dill, salt and pepper.
The mayonnaise and ketchup sauce reminds me of the seafood sauce we used in Ireland, which is very similar to Marie Rose sauce. I add lemon and dried dill here to go with the salmon.
Once the salmon is no longer warm, flake it with a fork. Don't mash it too finely because it will break up a little more when you add the sauce.
Add the sauce to the salmon and gently mix until combined. I like to keep some texture in the salmon rather than turning it into a smooth mixture.
Fill the cooled vol-au-vent cases generously, slightly mounding the salmon filling on top. Sprinkle with a little dried dill, if you like.
Can I use leftover cooked salmon?
Absolutely. Leftover cooked salmon works well in this recipe. Remove any skin and bones, then gently flake it with a fork before mixing it with the sauce.
That also lets you skip cooking and cooling the salmon and go straight to making the filling.
Make ahead and storage
For the crispiest vol-au-vents, keep the salmon filling and pastry cases separate and fill them shortly before serving.
Both can be prepared up to a day ahead. Store the filling in an airtight container in the fridge. Once the pastry cases are completely cool, keep them in an airtight container at room temperature.
If you assemble the vol-au-vents several hours ahead, keep them refrigerated until serving, but keep in mind that the pastry will gradually soften once filled.
Store leftover filled vol-au-vents in an airtight container in the fridge and use them within 2 days.
Salmon Vol-au-Vents
Ingredients
For the vol-au-vent cases
- 2 sheets puff pastry (about 1 pound total)
- 1 egg (beaten)
For the salmon filling
- 10 ounces salmon fillet (skinless)
- ½ cup mayonnaise
- ¼ cup ketchup
- ¼ teaspoon dried dill (plus a little extra for serving, optional)
- 2 teaspoons lemon juice (freshly squeezed)
- ½ teaspoon salt
- black pepper (to taste)
Instructions
Make the vol-au-vent cases
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- If using frozen puff pastry, thaw it according to the package directions. Unroll chilled puff pastry or gently roll thawed frozen pastry as needed.
- Using a 2¼-inch (5.5 cm) cutter, cut out an even number of circles. Place half of the circles on the prepared baking sheet to form the bases. Using a 1½-inch (3.5 cm) cutter, cut out the center of each remaining circle to make rings. Place the small cut-out circles on the baking sheet too.
- Brush the edges of the base circles lightly with beaten egg. Place a pastry ring on each base and press gently to attach. Brush the tops with more beaten egg.
- Bake on the middle rack for 12 to 15 minutes, or until puffed and golden brown. Start checking after 12 minutes.
- While the cases are still warm, gently press down or remove the puffed pastry in the center of each case to make room for the filling. Set the cases aside to cool completely. While they cool, prepare the salmon filling.
Make the salmon filling
- Bring water to a boil in a small or medium pot, then add the salmon. Adjust the heat as needed to keep the water at a gentle simmer rather than a vigorous boil. Cook until the salmon is fully cooked, opaque throughout and flakes easily with a fork, about 12 to 15 minutes, depending on the thickness.
- Transfer the salmon to a plate and break it into several pieces to help it cool faster. Let it cool until no longer warm, about 15 to 20 minutes.
- Meanwhile, combine the mayonnaise, ketchup, dried dill, lemon juice, salt and black pepper in a bowl.
- Flake the cooled salmon with a fork without mashing it too finely.
- Add the sauce to the salmon and gently mix until combined.
Assemble
- Generously fill each cooled pastry case with the salmon mixture, slightly mounding the filling on top.
- Arrange the salmon vol-au-vents on a serving tray and sprinkle each with a small pinch of dried dill, if desired.
Video
Notes
- Puff pastry: If the pastry becomes too soft or sticky while you are working with it, place it on a baking sheet and refrigerate for about 5 minutes before continuing.
- Pastry cut-outs: Bake the small cut-out circles alongside the vol-au-vent cases. My little son loves eating them as they are, and you can also serve them with a creamy soup instead of croutons.
- Leftover cooked salmon: You can use leftover cooked salmon for the filling. Remove any skin and bones, then flake it before mixing with the sauce.
- Make ahead: Prepare the cases and salmon filling up to a day ahead and store them separately. Keep the completely cooled cases in an airtight container at room temperature and refrigerate the filling. Assemble shortly before serving for the crispiest pastry. If you assemble them several hours ahead, keep them refrigerated until serving, but the pastry will soften.
- Leftovers: Store filled vol-au-vents in an airtight container in the fridge and use within 2 days.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
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