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Salmon Vol-au-Vents

Salmon Vol-au-Vents

Sharing Dish | with Lemon, Chives and Cream Cheese
4.5(8)
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
1067 kcal
Protein
: 
33.4g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Fish
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

2 unit(s)

Salmon Fillets

(Contains: Fish)

1 bunch(es)

Chives

1 unit(s)

Lemon

75 grams

Soured Cream

(Contains: Milk)

100 grams

Cream Cheese

(Contains: Milk)

Energy (kJ)4463 kJ
Energy (kcal)1067 kcal
Fat73.7 g
of which saturates35.9 g
Carbohydrate70.2 g
of which sugars13 g
Dietary Fibre5.4 g
Protein33.4 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Brush
•Bowl

Instructions

PDF
To Start
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Remove the puff pastry from your fridge and allow to come up to room temperature.

Cook the Salmon
2

a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

b) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Prep the Pastry
3

a) Meanwhile, cut the pastry into 6 equal squares. Place 2 squares side-by-side on another lined baking tray and poke holes in them using a fork.

b) Leaving a 2cm border, cut the centre from the remaining 4 squares. These are your border pieces. TIP: Save the centre pieces for another recipe.

Voila! Vol-au-Vents!
4

a) Brush a little water onto each border piece, then stack 2 border pieces on top of each pastry square on the lined baking tray, wet-side down, ensuring the edges and corners of each piece line up. These are your vol-au-vents!

b) Place the vol-au-vents onto the middle shelf of your oven until puffed and golden, 20-25 mins. Turn halfway through cooking.

Prep the Filling
5

a) While everything is in the oven, finely chop the chives (use scissors if easier). 

b) Zest and cut the lemon into wedges.

c) Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

d) In a large bowl, combine the soured cream, cream cheese, three quarters of the chives, a pinch of lemon zest and a squeeze of lemon juice (use more if you prefer).

Finish and Serve
6

a) Gently stir the flaked salmon pieces through the chive soured cream mixture. Season with salt and pepper.

b) Once the vol-au-vents are baked, push down the centre with the back of a spoon, then allow them to cool slightly, 5 mins.

c) Place on your serving platter and divide the salmon mixture between the vol-au-vents.

d) Sprinkle over the remaining chives and another pinch of lemon zest. Finish with a crack of black pepper.

Enjoy!

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