Smoked Salmon & Wagyu Beef Vol-Au-Vent
Published 28th October, 2025
Ingredients
Smoked Salmon Vol-au-Vents
- 12 Vol-au-vents shells
- 150g cream cheese
- 1 Lemon, zested
- 2 tbspn 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
- 250 Barossa Fine Foods smoked wagyu beef, sliced
- Sea salt & cracked black pepper, to taste
Method
- For the Wagyu Beef: Place the cream cheese and horseradish into a small mixing bowl. Combine 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 of the vol- au-vents with Barossa Fine Foods Wild Smoked Salmon and garnish with 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.