300 grams/ 12 ounces smoked salmon
170/ 3/4-cup mascarpone cheese
9 grams/ 2 teaspoons double or heavy cream
1 shallot, minced and sautéed
44 grams/-1/4 cup white wine
Whole white peppercorns, cracked to taste
- Place the smoked salmon, mascarpone cheese, double cream, sautéed shallots in a food processor fitted with the metal blade and processes till smooth and has a satin sheen. Scrape down the sides of processor bowl as needed. Add the white wine, white pepper and pulse to combine to blend.
- Place Salmon Mousse on a piping bag fitted with a large open tip or star tip and pipe into Vols-au-Vent.
- Garnish with a few dill sprigs and the Chapeaux Petite.
**Although they are at their best filled and eaten after baking, baked vols-au-vent shells can be stored in an airtight container for a few days.
*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month.