Vol-au-vent with smoked salmon and robiola

Cooking time: 15 minutes

Prep. time: 10 minutes

Total time: 25 minutes

Yield: 6 portions


  • 1 package of Vol-au-vent, normally with 6 pieces (if you don’t have it you can use 2 sheets of frozen puff pastry)
  • 100 gr of smoked salmon
  • 150 gr of Robiola (you can also use cream cheese instead)
  • Dill or thyme


Before start baking the vol-au-vent, remove the salmon and the robiola from the fridge to reach room temperature

  1. Bake the vol-au-vent following what is written in the packaging (I baked them for 15 minutes at 165°)
  2. Remove the inner circle (the hat)
  3. Place a piece of smoked salmon at the bottom of each pastry
  4. Stuff the remaining space with robiola
  5. Garnish the pastry with a bit of dill or thyme
  6. You can add the cap on top of the composition to make it look nicer

Make your own vol-au-vent


  • 2 sheets of frozen puff pastry
  • 1 beaten egg yolk
  • Rounded cookie cutter 6 and 8 cm or 8 and 10 cm


  1. Carefully unfold or unroll the puff on your counter
  2. Cut out 12 pieces of the dough using the bigger rounded cookie cutters
  3. Brushed one side of 6 circles lightly with egg wash 
  4. Stacked the other 6 rounded circle high on top of the egg washed pieces
  5. Make an inner circle on the rounded pieces using the small rounded cookie cutter
  6. Bake for at least 15 mins or until  browning off at 180°
  7. When ready use a small sharp knife to remove the inner circle and to make room for your filling


2 thoughts on “Vol-au-vent with smoked salmon and robiola

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Website Powered by WordPress.com.

Up ↑

%d bloggers like this: