These pastry bites are marked by a rich creaminess and smoky flavor that are well-complemented by a bright Sauvignon Blanc.
The Meyer lemon olive oil and the zest bring out the notes of citrus in the Sauvignon Blanc while the more herbaceous notes match the cheese, bringing balance to the supporting characters while letting the wine be the true star of the show.
Smoked Salmon Vol-au-Vent
Makes 12 servings
- 1 large sheet puff pastry
- 6 ounces smoked salmon
- 2 ounces Round Pound Meyer lemon olive oil, divided (or mild olive oil of your choice)
- 2 cups goat cheese
- Zest of 2 lemons, divided
- 2 tablespoons chives, chopped
- 2 tablespoons parsley, chopped
- Salt and pepper, to taste
- Lemon wedges and chopped chives, for garnish
- Using a 2-inch circle cutter, cut out 24 disks of puff pastry and arrange 12 onto a sheet tray lined with parchment paper. Using a 1½-inch circle cutter, remove the center from the remaining discs of puff pastry and carefully place onto the whole discs, creating an outer border. Bake for 20 minutes at 350°F or until golden brown.
- Combine goat cheese with half of the lemon zest, half of lemon olive oil, chives, parsley, salt and pepper. Transfer mixture into a piping bag and fill the center of each cooled pastry shell about halfway.
- Separate the smoked salmon into thin slices and season with the remaining lemon zest and Meyer lemon olive oil. Cut the slices into 1/2-inch strips and carefully roll into a spiral. Place salmon on top of goat cheese.
- Garnish each vol-au-vent with fresh lemon segments and chives.
