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Elegant puff pastry vol-au-vent filled with smoked salmon, cream cheese, radish slices, and fresh herbs, served on a black slate board.

Smoked Salmon & Cream Cheese Vol-au-Vent Bites – Elegant Puff Pastry Appetizer

Golden, flaky puff pastry vol-au-vents filled with creamy cheese and smoked salmon, topped with crisp radish slices and herbs. A sophisticated yet easy appetizer that’s ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Cuisine appetizer, French
Servings 10 pieces
Calories 120 kcal

Ingredients
  

  • 1 sheet puff pastry thawed
  • 100 g smoked salmon diced
  • 50 g cream cheese or goat cheese, optional
  • 1 small radish thinly sliced
  • 1 tbsp fresh chives chopped
  • 1 tsp fresh dill
  • 1 egg for egg wash
  • Salt & black pepper to taste
  • Optional: lemon zest or juice for freshness

Instructions
 

  • Preheat Oven: Set oven to 375°F (190°C).
  • Prepare Pastry: Cut puff pastry into 2-inch circles. In half of them, cut smaller circles inside to create “rings.”
  • Assemble Vol-au-Vents: Place the full circles on a baking sheet. Brush edges with egg wash, then stack the ring-shaped pastry on top to create a hollow.
  • Bake: Bake for 15–20 minutes, until golden and puffed. Let cool slightly.
  • Prepare Filling: In a small bowl, mix smoked salmon, cream cheese, chives, and a touch of lemon juice. Season with pepper.
  • Fill & Garnish: Spoon mixture into pastry shells. Top with radish slices, dill, and fresh herbs.
  • Serve: Enjoy slightly warm or at room temperature for best flavor.

Notes

Tips & Variations

Cheese Options: Try herbed cream cheese, mascarpone, or Boursin for a richer flavor.
Add Crunch: Top with crushed nuts or pomegranate seeds.
Make Ahead: Bake pastry shells up to 2 days in advance; fill before serving.
Vegetarian Option: Replace smoked salmon with roasted bell peppers or sun-dried tomatoes.

Storage

Refrigerate: Store filled vol-au-vents up to 24 hours in an airtight container.
Freeze: Store empty pastry shells up to 2 months; reheat before filling.
Do not freeze filled pastries — the texture of cheese and salmon changes.
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