Avocado Mousse and Salmon Tartare Vol-au-Vent

Avocado Mousse and Salmon Tartare Vol-au-Vent: Elegant, Fresh, and Beautifully Balanced

Discover the beauty of effortless sophistication with Avocado Mousse and Salmon Tartare Vol-au-Vent, combining crisp puff pastry with smooth avocado mousse and delicately seasoned salmon tartare. These refined little bites strike the perfect balance between creamy, flaky, and fresh — impressive to serve and unforgettable to taste.

And today feels especially meaningful, because my cookbook Everything Is Better with Puff Pastry officially launches in the US and Canada, and I honestly couldn’t be happier. To celebrate, I’m sharing a preview straight from the book — this is one of my personal favourites, and I’m thrilled to finally release it to you. If you haven’t ordered or pre-ordered yet, you can do it here, and worldwide availability will follow soon. And if puff pastry is something you love as much as I do, make sure to explore favourites like Easy Puff Pastry Quiches and Cottage Cheese Tomato Puffs.

Scroll down or tap ‘Jump to Recipe’ to go straight to the printable recipe with full measurements.

Simple Ingredients, Refined Flavours

What makes this recipe shine is the clarity and freshness of its components. Each ingredient contributes a distinct characteristic:

• Sushi-grade salmon – Ideally fresh and tender, giving the tartare its clean texture. If sushi-grade is unavailable, lightly smoked salmon works beautifully.
• Shallots & chives – Add aromatic sharpness and herbaceous lift.
• Lemon juice & rice vinegar – Provide acidity for brightness and balance.
• Gherkins & mustard – Introduce tang, depth, and a hint of umami.
• Avocado – Creates a creamy, luxurious mousse base beneath the salmon.
• Yogurt & olive oil – Lighten the mousse and create a silky texture.
• Rough Puff Pastry – The vessel that makes it magical: flaky, airy, crisp, and golden.

Each element feels simple on its own, but together they become something refined, balanced, and impressive.

How to Make Avocado Mousse and Salmon Tartare Vol-au-Vent

Preparing the Salmon Tartare

Start with the salmon tartare. Combine sushi-grade salmon with lemon juice, rice vinegar, mustard, shallots, chives, olive oil, salt and pepper. Mix gently so the salmon stays in neatly cut pieces and does not become mushy.

Shaping and Baking the Pastry

Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper. Roll out your puff pastry into a rectangle approximately 24 x 36 cm (9 1⁄2 x 14 1⁄4 inches). Using a 7 cm (2 3⁄4 inch) round cutter, cut out 18 pastry circles. Then use a smaller 4.5 cm (1 3⁄4 inch) cutter to remove the centres from nine of those circles.

Place the nine uncut circles on the baking sheet and brush lightly with the egg yolk and milk mixture. Place the cut rings on top of the brushed base circles to create the raised shell shape. Brush again with egg wash and gently prick the centre of each base with a fork to prevent uneven rising. Bake for 12 to 15 minutes until puffed, golden and crisp.

Allow the pastry shells to cool completely before filling. Any warmth in the pastry will soften the mousse and affect texture.

Making the Avocado Mousse

Process the avocado with yogurt, olive oil, lemon juice and salt until completely smooth and light. The texture should be silky and airy rather than thick or dense.

Final Assembly

Use the back of a spoon to press the centre and create more space for the filling. Spoon the avocado mousse into the centre of each pastry shell, top with salmon tartare and finish with a sprinkle of chives for colour and freshness.

Why We Love Avocado Mousse and Salmon Tartare Vol-au-Vent

These canapés might look dainty, but they deliver a complex, satisfying flavour profile. The pastry shatters delicately, the avocado is silky and fresh, and the salmon brings elegance and richness. They are indulgent without being heavy, striking that balance between celebratory and effortless.

This appetiser shines at Christmas gatherings, New Year’s Eve parties, champagne receptions, spring celebrations, summer garden entertaining or even a chic brunch. And if you love hosting with visually beautiful appetisers, you’ll also appreciate recipes like Twisted Garlic Puffs and Cheesy Pesto Puff Buns, both eye-catching and memorable options.

Celebrate the Launch

Today’s launch of Everything Is Better with Puff Pastry means so much to me, and I’m genuinely thrilled to share one of my favourite recipes from the book with you. You can also watch a quick video of this recipe coming to life on our Instagram to see the magic happen in real time.

If puff pastry creations excite you as much as they do me, the cookbook is packed with inspiration, from savoury appetisers and comforting mains to delicate pastries and irresistible desserts. You can order your copy right here, and international availability will follow shortly.

Happy cooking,
Izabella xx

Delicious

Avocado Mousse and Salmon Tartare Vol-au-Vent

Prep Time 20 mins Cook Time 13 mins Total Time 33 mins Difficulty: Beginner Servings: 9 Best Season: Suitable throughout the year

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Author: shicocooks Cooking Method: Baking Cuisine: European, Modern Courses: Appetizer, Snack Recipe Keys: B baking Mixing Quick Meals

Description

These Avocado Mousse and Salmon Tartare Vol-au-Vent are an irresistible balance of textures and flavours. The delicate puff pastry shells provide a crisp, buttery base that holds a smooth, citrus-bright avocado mousse, topped with fresh, finely seasoned salmon tartare. Each bite is rich yet refreshing, indulgent yet light, making these perfect for celebrations, cocktail parties, or an elegant starter course. They look impressive on the platter and taste even better. Guests will absolutely keep coming back for more. They’re a beautiful way to serve something refined without the stress of complicated preparation.

Ingredients

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Scale

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SALMON TARTARE

• 142 g boneless, skinless, sushi-grade salmon (5 oz, chopped finely)
• 1½ tsp lemon juice
• ¼ tsp rice vinegar
• 1½ tsp olive oil
• 1 tsp prepared yellow mustard
• 1½ tsp shallots (finely chopped)
• 2 tsp fresh chives (finely chopped, plus more for garnish)
• 2 tsp gherkins (chopped finely)
• ⅛ tsp salt
• ⅛ tsp ground black pepper

VOL-AU-VENT

• 340 g Rough Puff Pastry (12 oz)
• 1 large egg yolk
• 1 tbsp milk

AVOCADO MOUSSE

• 1 avocado (peeled and pitted)
• 2 tbsp plain yogurt
• 1½ tsp lemon juice
• 1 tbsp olive oil
• ¼ tsp salt

Instructions

1. Prepare the salmon tartare: In a medium-sized bowl, combine the salmon, lemon juice, rice vinegar, olive oil, mustard, shallots, chives, gherkins, salt, and pepper, and mix well.
2. Preheat the oven to 190°C (375°F) on the convection setting and line a large baking sheet with parchment paper.
3. Make the vol-au-vent: Roll out the puff pastry into a rectangle approximately 9½ x 14¼ inches (24 x 36 cm). Use a 2¾-inch(7-cm) round cookie cutter to cut out 18 circles from the puff pastry. Then, using a 1¾-inch (4.5-cm) round cookie cutter, cut and remove a smaller circle from the center of nine of the circles.
4. Arrange the nine solid circles on the prepared baking sheet. In a small bowl, whisk together the egg yolk and the milk, and brush the solid circles with this mixture. Place the hollowed-out dough circles on top of the solid circles and, separately, their 1¾-inch (4.5-cm) solid centers, on the baking sheet as well. Pierce the solid circles and the smaller circles with a fork, brush everything with egg wash, and bake for 12 to 15 minutes, or until golden. Remove from the oven and let cool completely before assembling.
5. Meanwhile, prepare the avocado mousse: In a food processor, combine the avocado, yogurt, lemon juice, olive oil, and salt, and process until smooth.

6. To assemble, use the back of a spoon to press the centre and create more space for the filling. Fill each vol-au-vent with avocado mouse, then top with salmon tartare. Serve with the smaller circles on the side and garnish with chopped chives

Nutrition Facts

Servings: 9 ServingCalories:307.12kcalTotal Fat:22.73gSaturated Fat: 5.19gTrans Fat: 0gCholesterol:29.68mgSodium:206.99mgPotassium:203.9mgTotal Carbohydrate:19.53gDietary Fiber: 2.13gSugars: 0.78gProtein:6.94gVitamin A: 20.18IUVitamin C: 3.7mgCalcium: 17.4mgIron: 1.23mgVitamin D: 1.86IUVitamin E: 1.6IUVitamin K: 13.1mcgThiamin: 0.2mgRiboflavin: 0.17mgNiacin: 3.34mgVitamin B6: 0.17mgFolate: 30.99mcgVitamin B12: 0.56mcgPhosphorus: 85.5mgMagnesium: 18.11mgZinc: 0.47mg

Note

• Use sushi-grade salmon whenever possible for safety and proper texture.
• If sushi-grade salmon isn’t available, a lightly smoked salmon can be used, but choose one that’s delicate and not overly salty or heavily cured.
• Cut the salmon finely with a very sharp knife rather than mincing, which keeps the texture clean and tender.
• Taste and adjust the tartare seasoning just before serving, as the acidity will subtly cure the fish while it rests.
• Blend the avocado mousse until completely smooth for a silky finish.
• If making the mousse ahead of time, press cling film directly onto the surface to prevent browning.
• Allow the pastry shells to cool fully before filling to keep them crisp.
• Assemble shortly before serving so the pastry stays flaky, the avocado stays vibrant, and the salmon stays fresh.

Keywords: avocado mousse, salmon tartare, vol au vent, puff pastry appetiser, bite sized starter, elegant party food, festive appetiser, avocado and salmon, savoury puff pastry, cocktail party snacks, canapé recipe, seafood appetiser, easy entertaining recipe, gourmet finger food

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