How to make
Put the cream cheese in a bowl. Finely chop the dill and salmon.
Mix well, until all of the ingredients are combined.
Fill the vol-au-vent with the mixture, by being careful not to press or overfill them. Arrange the vol-au-vent on a plate.
Place a small piece of salmon and fresh dill on top.
Serve immediately.
Note: Do not leave the vol-au-vent stuffed for a long time, because the puff pastry absorbs the mixture and softens and the goal is for the dough to be slightly crunchy.
