Award-Winning Oak Smoked Irish Organic Salmon
The vol-au-vent has quietly come back into fashion, which is what tends to happen with anything that disappeared because it felt dated. Buy the cases ready-made or cut your own from puff pastry. Fill at the last possible minute. The pastry softens fast under any wet filling, which is the failure mode of this dish at every disappointing Christmas party you’ve ever been to.
If baking your own cases: heat the oven to 200°C fan. Cut the puff pastry into 24 rounds with a 6cm cutter. Score a smaller 4cm ring on each, going about halfway through the pastry. Brush with beaten egg, avoiding the cut edges. Bake on a lined tray for 12 to 15 minutes until deep gold and risen. Press the centre rings down gently to create a well in each case. Cool fully before filling.
If using ready-made cases: warm them through in a 150°C oven for 5 minutes to crisp the pastry.
Make the filling. Beat the cream cheese, crème fraîche, horseradish, lemon zest, lemon juice, half the dill, and a heavy crack of pepper until smooth and easy to spoon. Fold in the chopped salmon.
Spoon the filling into each case just before serving. A teaspoon per case.
Top with the remaining dill and a pinch more lemon zest.
