Smoked Salmon Vol Au Vents

Photo by Simon Lambert

Makes: 4 large vol-au-vents

Prep time: 20 minutes

Cook time: 20–25 minutes

Skill level: Easy

Ingredients

• 2 sheets Heritage Bakers Puff Pastry , thawed

• 1 egg, lightly beaten

• 1 tsp sesame seeds

• ½ tsp dried herbs (thyme, dill or mixed)

• 100 g crème fraîche

• 1 Tbsp finely chopped fresh herbs (dill, chives or parsley)

• 1 tsp lemon zest and juice

• Sea salt and cracked black pepper

• 120 g smoked salmon slices

• Lemon wedges, to serve

• A handful of crisp garden leaves (e.g. rocket, baby herbs or watercress)

Method

1. Preheat the oven to 200 °C (180 °C fan). Line a baking tray with baking paper.

2. To make the vol au vents: Using a 10 cm round cutter, cut 8 pastry discs (you’ll need two per vol-au-vent). Place four discs on the tray.

3. Using a smaller cutter (6–7 cm), cut a hole from the centre of the remaining four discs — these will form the pastry rings.

4. Brush the base discs lightly with beaten egg, place the rings on top, and press gently to seal.

5. Brush the tops with egg wash, then sprinkle with sesame seeds and dried herbs.

6. Prick the centre all over with a fork.

7. Bake: 20–25 minutes, or until puffed and golden. Allow to cool on a wire rack.

8. Prepare filling:  Mix crème fraîche with chopped herbs, lemon juice, and a little seasoning.

9. Assemble: Spoon the herby crème fraîche into each cooled pastry case, top with folds of smoked salmon, a squeeze of lemon, and a few crisp leaves.

Make Ahead & Tips

• Pastry cases: Can be baked up to 2 days ahead and stored in an airtight container. Refresh in a 180 °C oven for 5 minutes before filling.

• Filling: Prepare just before serving for the freshest flavour.

• Variation: Swap salmon for cooked prawns or grilled asparagus for a vegetarian version.

Recipe by Alison Lambert