Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Smoked salmon and chive vol au vents recipe

59 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

Ingredients

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
820kj
197kcal 10%
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

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
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.
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.
Place the soured cream into a bowl and mix with the chives and mustard. Season well. Add the smoked salmon and fold through gently.
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