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Smoked salmon and chive vol au vents recipe

Smoked salmon and chive vol au vents recipe

49 ratings

The woody-smokiness of salmon and the delicate fragrance of chives are mixed with luxurious soured cream in this elegant festive canapé;. The perfect Christmas party food idea, these vol au vents can be made in less than half an hour. See method

  • Serves 12 (makes 12)
  • 10 mins to prepare and 12 mins to cook
  • 197 calories / serving


  • 1 x 500g block puff pastry
  • 1 medium egg, to glaze
  • 5 tbsp soured cream
  • 3 tbsp fresh chopped chives, plus extra to garnish
  • 1 tsp wholegrain mustard
  • 100g smoked salmon, roughly chopped
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    6g 31%
  • Sugars

    1g 1%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 14.3g Protein 5.4g Fibre 1.2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Roll out the pastry on a lightly floured surface to a rectangle measuring approx 25cm x 35cm and stamp out 12 x 7cm fluted rounds. Take a plain 4cm cutter and make a firm indentation into the centre of each pastry circle leaving a 1½ cm border around the edge, taking care not to cut the pastry all the way through.
  3. Place onto a baking sheet well spaced apart and bake for 10-12 mins until well risen and golden. Remove and carefully brush the pastry border, but not the centre, with the beaten egg. Bake in the preheated oven for 10-12 mins until well risen and golden. Remove from the oven and gently remove the top of the centre circle of risen pastry and discard, leaving a hole in the centre ready to fill.
  4. Place the soured cream into a bowl and mix with the chives and mustard. Season well. Add the smoked salmon and fold through gently.
  5. Using a teaspoon, place spoonfuls of the mixture into the vol au vent cases. Serve scattered with extra chives to garnish.

See more Christmas party food ideas

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