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Cream Cheese and Smoked Salmon Vol Au Vent

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

n/a minutes


9 people


  • 6 TBLSP of whipped cream cheese
  • 9 vol au vent shells, previously made or bought
  • 1-1/2 teaspoons whole grain mustard
  • 1 TBLSP chives, finely minced
  • 1 TBLSP Wild Fernleaf Dill Olive Oil
  • 5 square slices of smoked salmon, cut diagonally


  • In a small bowl, combine the whipped cream cheese, whole grain mustard, minced chives and Wild Fernleaf Dill Olive Oil. Fill a pastry bag with the filling. Attach a #1M Wilton tip, if you have one. Fill the vol au vent cases with the cream cheese mixture. Roll each piece of salmon into a rose and place in the middle of the cream cheese filling. Garnish with some chives and serve.
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