Friday, 24 February 2017

Salmon Mousse Vol-au-vent

This recipe requires a 0.5 litre whipping siphon, but gives a light and fluffy mousse.


  • a 500g block of puff pastry
  • 1 egg, beaten in a cup
  • 120g smoked salmon slices
  • 150ml fish stock
  • 150ml double cream
  • 1 tbsp white wine
  • freshly chopped chives


  1. Pre-heat the oven to 200 degrees (or 180 degrees for a fan oven). Line a couple of baking trays with baking parchment.
  2. Roll out the block of puff pastry to about a few mm thick.
  3. Use a pastry cutter to cut out 40 large circles. Use a smaller pastry cutter to cut out a smaller circle from half of the circles.
  4. Put the whole circles on the baking parchments and brush with the beaten egg.
  5. Place the rings of puff pastry on top of each of the disks and brush the exposed pastry of the rings with beaten egg.
  6. Bake in the oven for 15 minutes and then leave to fully cool.
  7. Meanwhile, blend the smoked salmon and fish stock in a blender until a smooth paste.
  8. Strain the stock and salmon with a fine mesh and then pour into the whipping siphon.
  9. Add the cream and white wine to the salmon mixture in the siphon and screw the lid on.
  10. Charge with a single gas charge of nitrous oxide, shake well and chill in the fridge for at least two hours.
  11. When you're ready to serve, put the pasty cases on plates and fill with the mousse from the siphon.
  12. Garnish with the chopped chives and serve immediately.

Makes about 20 vol-au-vent.

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