Salmon and Shrimp Vol-au-Vent with Lemon

Name: Salmon and Shrimp Vol-au-Vent with Lemon
Prep time: 30 min
Cook time: 25 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 package puff pastry sheets (thawed); 200 grams salmon fillet (skinless, diced); 150 grams shrimp (peeled and deveined); 1 tablespoon butter; 1/2 cup heavy cream; 1 lemon (zested and juiced); 1 tablespoon fresh dill (chopped); to taste salt and pepper

65 min 6 servings Medium

All Recipes

Salmon and Shrimp Vol-au-Vent with Lemon

Delicate puff pastry filled with a creamy salmon and shrimp mixture, highlighted by zesty lemon.

Prep

30 min

Cook

25 min

Total

65 min

Servings

Difficulty

Medium

Vol-au-vent is a classic French dish that combines the lightness of puff pastry with a rich, creamy filling. In this version, we've elevated the traditional recipe by incorporating succulent salmon and shrimp, enhanced with a hint of lemon for a fresh twist. This dish is perfect for impressing guests as an appetizer or even as a light main course. The combination of seafood with the buttery pastry creates a delicate balance of flavours and textures.

Ingredients

Servings

Puff Pastry

Filling

Instructions

Prepare the puff pastry

Preheat your oven to 200°C (400°F). Roll out the puff pastry sheets on a lightly floured surface and cut them into circles using a 10 cm (4 inch) round cutter. For each vol-au-vent, cut an inner circle from half of the circles to create a ring. Stack the rings on the whole circles to form shells.

Pro tip: Use a smaller cutter for the inner circle to ensure sturdy walls.

Bake the pastry shells

Place the pastry shells on a baking sheet lined with parchment paper. Brush them with an egg wash (optional for shine) and bake in the preheated oven for about 15 minutes or until golden brown and puffed.

Pro tip: Press down the centres gently with a spoon if they rise too much.

Cook the salmon

In a skillet over medium heat, melt the butter and add the diced salmon. Cook for about 3-4 minutes until opaque and cooked through. Remove from the skillet and set aside.

Pro tip: Ensure the salmon is cooked to an internal temperature of 63°C (145°F).

Cook the shrimp

In the same skillet, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside with the salmon.

Pro tip: Do not overcook the shrimp to keep them tender.

Prepare the filling

Reduce the heat to low and add the heavy cream to the skillet. Stir in the lemon zest, juice, and dill. Season with salt and pepper. Return the salmon and shrimp to the skillet and gently stir to combine.

Pro tip: Adjust seasoning to taste after adding the seafood.

Assemble and serve

Spoon the salmon and shrimp mixture into the baked pastry shells. Serve immediately while warm.

Pro tip: Garnish with additional dill or lemon slices for presentation.

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Tips & Tricks

<ul><li>Ensure your puff pastry is well-chilled for easy handling.</li><li>Use fresh seafood for the best flavour and texture.</li><li>Do not overfill the vol-au-vents to prevent spillage during baking.</li><li>Serve immediately for optimal crispness and warmth.</li></ul>

Serving Suggestions

Serve these delightful vol-au-vents warm, paired with a crisp white wine such as a Sauvignon Blanc or a Chardonnay, which will complement the seafood beautifully. If you're preparing them ahead of time, you can assemble the filling a day in advance and keep it refrigerated. Store leftover vol-au-vents in an airtight container in the refrigerator for up to two days, and reheat them in a preheated oven at 180°C (350°F) to regain some crispness.