Monday, July 31, 2017
Smoked Salmon Vols-au-Vents
Deb Lindsey for The Washington Post
OCT 29, 2014
These are pretty and bright-tasting, nice for a first course or a light lunch.
You'll need 4 1/2-inch and 3 1/2-inch round cookie cutters, or make templates of that size and cut around them.
We recommend using Dufour brand puff pastry for this recipe; a single box contains 14 ounces.
Make Ahead: The pastry shells can be baked a day or two in advance and kept at room temperature in an airtight container. It's best to combine the filling just before serving.
Tested size: 8 servings
14 ounces slightly defrosted puff pastry (see headnote)
1 large egg, lightly beaten
4 ounces smoked salmon, cut into small dice
1 medium cucumber, seeded and cut into small dice
1/2 small red onion, cut into small dice
1 tablespoon drained/rinsed small capers, finely chopped
1 tablespoon finely chopped fresh dill
1 tablespoon fresh lime juice
2 tablespoons sour cream, for garnish
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silicone liners.
Open the folded puff pastry dough and smooth/roll out any cracks. Use the larger cookie cutter or template to create 8 dough rounds. Arrange the rounds of dough on the baking sheets, spacing them at least an inch apart. Use the smaller cookie cutter to cut rounds inside the larger rounds, leaving them in place; as the vols-au-vents bake, vertical "walls" will form. Gather scraps and reroll as needed. Brush the dough with the egg. Bake (one baking sheet at a time) for about 12 minutes or until golden brown and puffed. Cool completely.
Combine the smoked salmon, cucumber, red onion, capers, dill and lime juice in a mixing bowl; toss gently to incorporate.
Gently flatten the interior rounds, then divide the smoked salmon mixture among them. Garnish each with a small dollop of sour cream. Serve right away.
Adapted from "Pocket Pies: Mini Empanadas, Pasties, Turnovers & More," by Pamela Clark (Sterling, 2014).
Tested by Bonnie S. Benwick.
Calories per serving: 210
% Daily Values*
Total Fat: 15g 23%
Saturated Fat: 9g 45%
Cholesterol: 65mg 22%
Sodium: 300mg 12%
Total Carbohydrates: 14g 5%
Dietary Fiber: 0g 0%