Here is the recipe for Vol-au-vent with salmon and ham mousse, a chic and gourmet appetizer with a tasty and refined combination, ideal for impressing your guests during festive moments.
Ingredients:
1 roll of light puff pastry
1 egg
For the smoked salmon:
100 g smoked salmon
100 g spreadable cheese
chives
For the ham mousse:
100 g white ham
100 g fresh cheese
6 pitted green olives
pepper
Preparation:
Roll out the puff pastry disk and cut out circles with a diameter of 5 cm
When you have used the entire surface, calculate 3 empty disks for each entire base and cut them out inside with a smaller mold.
Prick the entire bases (6 or 7 in this case) with the tines of a fork and remove any excess dough.
Brush the disks with beaten egg
Place an empty disk on each base
When you have them all stacked, you will need to brush the entire surface with egg
Cook the vol-au-vents at 200°C for 10-15 minutes
In the meantime, prepare the two mousses: mix the salmon and cream cheese in a kitchen mixer
Place the mousse in a piping bag fitted with a star nozzle.
Also mix the cooked ham with the cheese
Fill another piping bag.
Remove the vol-au-vents from the oven and let them cool completely, then fill them with the two prepared mousses.
Decorate the salmon vol-au-vents with chives and the ham vol-au-vents with chopped green olives and pepper.
