Name: Hot Smoked Salmon and Dill Vol-au-Vents Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: European
Ingredients: 6 oz hot smoked salmon, flaked; 4 oz cream cheese, softened; 2 tbsp sour cream; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tbsp chopped fresh dill; 1 tbsp chopped chives; Salt and black pepper to taste; Extra dill; Capers or cucumber slices (optional)

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Hot Smoked Salmon and Dill Vol-au-Vents are the kind of appetizer that make every gathering feel just a bit more elegant, without requiring hours of prep in the kitchen. These little bites are crisp, creamy, and bursting with the savory, smoky richness of salmon, all brightened up by fresh dill and lemon. Whether you’re hosting a party or just treating yourself to a fancy snack, this recipe guarantees a quick win that everyone will rave about.

Hot Smoked Salmon and Dill Vol-au-Vents Recipe - Recipe Image

Ingredients You’ll Need

Every component of this recipe plays a pivotal role: the flaky pastry brings crunch, the salmon offers smoky depth, the cream cheese adds luscious texture, and the fresh herbs and citrus tie everything together with their vibrant flavors. Keep it simple, but make sure you use the best quality you can find—these building blocks are what make Hot Smoked Salmon and Dill Vol-au-Vents special.

Ready-made vol-au-vent pastry cases (12): The essential, perfectly crisp vehicle for your creamy filling, saving you time and guaranteeing that beautiful golden shell.
Hot smoked salmon, flaked (6 oz): This is the star—salty, smoky, and wonderfully flaky, giving each bite intense flavor and a satisfying texture.
Cream cheese, softened (4 oz): Softened cream cheese ensures a silky smooth filling base and keeps everything light and spreadable.
Sour cream (2 tbsp): Adds a lovely tang and an airy creaminess that works beautifully with the richer salmon and cheese.
Lemon juice (1 tbsp): Brightens up the entire filling, balancing the richness and enhancing all the flavors.
Lemon zest (1 tsp): Zest brings an aromatic citrus punch and subtle color—don’t skip this!
Chopped fresh dill (1 tbsp, plus extra for garnish): Dill is the herb that brings these vol-au-vents to life, pairing naturally with salmon.
Chopped chives (1 tbsp): Chives provide a gentle onion note and pop of green that looks as good as it tastes.
Salt and black pepper to taste: Seasoning is key; add just enough to enhance, not overwhelm, the salmon’s natural flavor.
Optional: capers or cucumber slices for garnish: Capers add briny punch, while cucumber slices are cool and refreshing—use whichever you love best, or a mix of both.

How to Make Hot Smoked Salmon and Dill Vol-au-Vents

Step 1: Prepare the Pastry Cases

Arrange your ready-made vol-au-vent pastry cases on a serving tray. If you’re serving guests, select a pretty platter—their delicate golden edges always look inviting. No baking or reheating needed; the simplicity is all part of the charm.

Step 2: Blend the Creamy Base

In a medium bowl, combine the softened cream cheese, sour cream, lemon juice, and lemon zest. Beat or stir these ingredients together until you have a velvety, lump-free base. The key is to get it silky smooth, as this will help every bite melt in your mouth.

Step 3: Fold in the Salmon and Herbs

Gently fold in the flaked hot smoked salmon, chopped dill, and chives. You want little chunks of salmon visible—not a puree—so be careful not to overmix. Once everything is evenly distributed, season with salt and black pepper to taste, bearing in mind the salmon’s own saltiness.

Step 4: Fill the Vol-au-Vents

Take a spoon and generously fill each vol-au-vent shell with the creamy salmon mixture. Don’t be shy—these should be brimming. If you want to be extra precise, piping the mixture with a large open tip makes a neat, bakery-style finish.

Step 5: Add Garnishes

Top each filled pastry with a little extra dill, and if you like, a few capers or a thin cucumber slice. This gives your Hot Smoked Salmon and Dill Vol-au-Vents a restaurant-worthy appearance, and adds a last delightful pop of flavor.

Step 6: Serve or Chill

You can serve these beauty bites right away, or let them chill in the refrigerator for up to two hours. This makes them ideal for prepping ahead, especially when entertaining.

How to Serve Hot Smoked Salmon and Dill Vol-au-Vents

Garnishes

A sprinkle of extra chopped dill brings vibrant color and a fragrant, herby finish to each vol-au-vent. For even more flair, nestle in a couple of capers or a delicate ribbon of cucumber for refreshing contrast and visual appeal. If you want to go a step further, a tiny wedge of lemon on the side is simple but striking.

Side Dishes

Pair your Hot Smoked Salmon and Dill Vol-au-Vents with light, crisp accompaniments like a mixed green salad tossed in a lemony vinaigrette, or a platter of roasted asparagus. If it’s a party, a sparkling beverage such as prosecco or a citrusy white wine truly matches their festive spirit.

Creative Ways to Present

Try arranging the vol-au-vents in a circular pattern on a large white platter, or group them on wooden boards for a rustic feel. For cocktail parties, serve them in miniature paper cupcake liners for fuss-free mingling. If you want to impress, nestle the filled cases into swirls of fresh greens and edible flowers for a stunning appetizer display.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few extra Hot Smoked Salmon and Dill Vol-au-Vents (a rare event!), store them in an airtight container in the refrigerator. They’re best enjoyed within 24 hours, as the pastry can soften over time but will still taste delicious.

Freezing

It’s best not to freeze these assembled, as the pastry can become soggy and the creamy filling can separate upon thawing. However, you can make the salmon filling ahead and freeze it; just thaw in the refrigerator and assemble right before serving for the freshest results.

Reheating

Since these are served cold or at room temperature, reheating isn’t usually needed. If you prefer the shells a little crispier, you could warm the empty pastry cases for a few minutes in the oven before filling, but be sure to cool them first so the filling stays creamy.

FAQs

Can I use cold smoked salmon instead of hot smoked salmon?

Absolutely—it will deliver a different, more delicate texture and a milder smokiness. Cold smoked salmon is silkier, which some people love. The classic Hot Smoked Salmon and Dill Vol-au-Vents really shine thanks to the flaky, robust texture of hot smoked salmon, but both are tasty.

Can I make these ahead for a party?

Definitely! You can prepare the filling and fill the vol-au-vents up to two hours in advance. Keep them covered and chilled until guests arrive. For optimal crispness, assemble as close to serving time as possible.

How do I keep the pastry shells from getting soggy?

Fill the vol-au-vent cases shortly before serving, and avoid overfilling with very wet mixture. If making extra early, you might try a thin barrier of cream cheese at the base to help maintain crispness.

Are there good dairy-free alternatives for the filling?

Yes! Swap in your favorite plant-based cream cheese and sour cream substitutes. Make sure they’re mild in flavor and smooth in texture so they blend well with the salmon and herbs.

What occasions are best for Hot Smoked Salmon and Dill Vol-au-Vents?

These are perfect for brunches, cocktail parties, wedding or baby showers, or anytime you want an appetizer that feels special but isn’t fussy. They also make a stunning starter for holiday dinners.

Final Thoughts

There’s just something about serving Hot Smoked Salmon and Dill Vol-au-Vents that makes you feel like a culinary rockstar. They’re quick, gorgeous, and pack enough flavor to wow any crowd. Give them a try—you might just find yourself making excuses to whip up a batch more often!

Hot Smoked Salmon and Dill Vol-au-Vents Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 15 minutes
Yield: 12 vol-au-vents 1x
Diet: Non-Vegetarian

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Description

Delight your guests with these elegant Hot Smoked Salmon and Dill Vol-au-Vents. Creamy salmon filling with a hint of dill and lemon, all nestled in crispy pastry shells. Perfect for any gathering!

Ingredients

Scale

For the Filling:

6 oz hot smoked salmon, flaked
4 oz cream cheese, softened
2 tbsp sour cream
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp chopped fresh dill
1 tbsp chopped chives
Salt and black pepper to taste

For Garnish:

Extra dill
Capers or cucumber slices (optional)

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Instructions

Prepare the Filling: In a bowl, combine cream cheese, sour cream, lemon juice, and zest until smooth. Add salmon, dill, and chives. Season with salt and pepper.
Fill the Pastry: Spoon salmon mixture into vol-au-vent cases. Garnish with dill, capers, or cucumber.
Serve: Enjoy immediately or chill for later!