Preparation time 10 minutes

Cooking time 20 minutes


1 puff pastry sheet

1 medium egg, to glaze

5 tbsp cream cheese

3 tbsp fresh chopped chives

1 tsp wholegrain mustard

100g smoked salmon, roughly chopped

fresh salad greens

red caviar to decorate


  1. Preheat the oven at 170°C.
  2. Roll the puff pastry on a floured worktop to a thickness of 4 or 5mm. Using a round pastry cutter 8cm cut the puff pastry. Around 12 pieces.
  3. Arrange 6 pastry discs on a baking paper.
  4. Using a pastry brush, glaze the discs with egg wash.
  5. With the 6 other pastry discs on your floured worktop, cut a hole in the centre with a smaller pastry cutter of 4cm.
  6. Carefully arrange the rings on top of the pastry discs. The rings will adhere to the glazed pastry discs easily.
  7. Glaze the pastry rings with egg wash.
  8. Bake for 20 to 25 minutes.
  9. Let them cool.
  10. Place the cream cheese, chives, salmon and mustard into a blender and pulse mix. Place mixture in a pastry bag with a star piping.
  11. Fill vol au vents with fresh greens and the salmon mixture