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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


It's a true pleasure to encourage people to visit your store!"

- Mary J.

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 adult(s)


Wild Fernleaf Dill Olive Oil

Vol au vent shells filled with whipped cream cheese and topped with a slice of smoked salmon make a unique and flavorful appetizer. Wonderful!


  • 9 vol au vent shells, previously made or bought
  • 6 TBLSP of whipped cream cheese
  • 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.