Vol au vent with cream of cottage cheese and red caviar

Vol au vent with cream of cottage cheese and red caviar.

Special proportions in this recipe are not, it all depends on how many people are preparing this appetizer.

Puff Puff dough
curd cream cheese (you can take the cream)
little cream 20%
red fish, salted (I took a salmon smoked)
Red caviar
finely chopped dill (it must be a little bit)

The dough defrost. Heat the oven to 240 degrees, to lay baking parchment, sprinkle with water.
Dough cut small circles cup (I made small, 1 bite), cut in half circles even smaller cup midway, to get the rings.
Circles prick with a fork, put on a baking sheet, brush with beaten egg or egg yolk on top decompose rings, they also lubricate the egg, place in oven, bake until golden brown.
Finished workpiece cool.
In a blender beat cream cheese and salmon fillet cut into pieces, if the mass get too thick you can add a little cream, add the chopped dill and mix well.
Ready cream using a pastry bag to put in the Vol au vent, red caviar on top to decorate.


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