Smoked Salmon & Wagyu Beef Vol-Au-Vent
Published October 28, 2025
Ingredients
Smoked Salmon Vol-au-Vents
- 12 vol-au-vent shells
- 150g cream cheese
- 1 lemon, zested
- 2 tbsp chives, finely chopped
- 250g Barossa Fine Foods Wild Smoked Salmon, sliced
- Sea salt & cracked black pepper, to taste
Smoked Wagyu Vol-Au-Vents
- 12 vol-au-vent shells
- 100g cream cheese
- 50g horseradish
- 100g beetroot relish
- 250g Barossa Fine Foods Smoked Wagyu Beef, sliced
- Sea salt and cracked black pepper, to taste
Method
- For the Smoked Wagyu Beef: Place the cream cheese and horseradish into a small mixing bowl. Mix well and season to taste.
- Spoon the mixture evenly between the 12 vol-au-vent shells, then top with Barossa Fine Foods Smoked Wagyu Beef. Finish with a small dollop of beetroot relish.
- For the Smoked Salmon: Place the cream cheese, lemon zest and chives into a small mixing bowl and combine well. Season to taste.
- Spoon the mixture evenly between the 12 vol-au-vent shells. Top each vol-au-vent with Barossa Fine Foods Wild Smoked Salmon and garnish with extra chives to serve.
Where To Find Us
- Find Barossa Fine Foods smallgoods in select Woolworths, leading independent supermarkets and Barossa Fine Foods retail stores across South Australia.