Salmon Mousse Volauvents Recipe (Video)

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Shredded smoked salmon and rich, creamy ricotta cheese are whipped together to create the savory filling in these Salmon Mousse Voulauvents. A perfect appetizer to introduce any meal, these tiny stuffed pastry cups enhance the tender texture of salmon mousse which tastes like indulgence in every bite.

The ultra-light and airy puff pastry case was invented by Antonin Careme in the beginning of the 19th century. Volauvents are commonly made by slicing two circles in rolled puff pastry and stacking ring-shaped pieces to create the baked cups. The cups can be filled with both savory and sweet filling.



1 Egg
1/4 Cup of milk
100 Grams of smoked salmon
3-6 Tablespoons of ricotta cheese



1. Get a mixing bowl and put in the egg and milk then mix it together.
2. Get the volovants and spread the egg mixture all over and put it in a tray.
3. Pre-heat your oven on to 180 degrees Celsius or 350 degrees Fahrenheit then put the volovants in the oven for about 10 minutes.
4. Get a bowl and put in the smoked salmon but set aside about 20 grams. Then add the ricotta cheese in. Beat it together until it becomes a paste.
5. Get the volovants and put in the salmon mixture inside the volovants. Then put the remaining salmon on top.