- 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
- Pre-heat the oven to 200 degrees (or 180 degrees for a fan oven). Line a couple of baking trays with baking parchment.
- Roll out the block of puff pastry to about a few mm thick.
- 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.
- Put the whole circles on the baking parchments and brush with the beaten egg.
- Place the rings of puff pastry on top of each of the disks and brush the exposed pastry of the rings with beaten egg.
- Bake in the oven for 15 minutes and then leave to fully cool.
- Meanwhile, blend the smoked salmon and fish stock in a blender until a smooth paste.
- Strain the stock and salmon with a fine mesh and then pour into the whipping siphon.
- Add the cream and white wine to the salmon mixture in the siphon and screw the lid on.
- Charge with a single gas charge of nitrous oxide, shake well and chill in the fridge for at least two hours.
- When you're ready to serve, put the pasty cases on plates and fill with the mousse from the siphon.
- Garnish with the chopped chives and serve immediately.
Makes about 20 vol-au-vent.