A roll of puff pastry
200 g of smoked salmon
Juice and zest of one lime
50 ml of double cream
Line a tray with baking paper. Pre-heat your oven at 180° C
Start by preparing your egg wash. Add 2 pinch of salt to your egg and mix. Leave to the side while you prepare your mousse. This method will prevent your egg wash from being lumpy.
To make the vols au vent, you will need two round cookie cutters, one bigger than the other. Start by cutting with the big one, then using the small cutter cut into the middle of the one you’ve cut before as per picture below. Make sure not to go too dip the second time. Make as many as you can with your pastry. Brush them with your egg wash and pop them in the oven for 10 minutes, until golden brown on top. Once cooked, pop them onto a cooling rack.
Cut the top of your vols au vent and spoon your lovely salmon mousse into them, I tend to use a pipping bag at that stage, but if you don’t have one, spooning your mousse is fine. Et voilà.
I like to enjoy these with a glass of bubbly
If you’re looking for a Mother’s day treat, head over to Gourmandises