If you’re looking for an appetizer that looks elegant but takes almost no time to put together, these surimi vol au vent appetizers are the perfect choice.
The vol au vent shells will look beautifully fancy on your party table, yet they are filled with a very simple salad that you can easily prep ahead.
I use these puff pastry casings whenever I want to dress things up a bit, and I’ve tried both savory and sweet fillings.
For this recipe, I made a simple crab stick salad filling and topped each shell with smoked salmon and fresh chives. The result is a tray of delicious bite-sized appetizers that are very elegant and colorful, perfect for holidays like Thanksgiving and Christmas.
But honestly, they will work for any celebration where you want to impress your guests!
What You’ll Need
To make this recipe, you’ll need just a handful of ingredients:
- Vol au vent casings, whether store-bought or homemade
- Surimi (crab sticks)
- Cucumber
- Mayonnaise
- Chives, salt, and pepper
- Smoked salmon for garnish
How to Make These Surimi Vol Au Vent Appetizers
Start by preparing the filling:
Chop the crab sticks and cucumber into very small pieces so the mixture stays smooth and easy to spoon into the shells. In a bowl, combine them with mayonnaise, chopped chives, and a touch of salt and pepper. Stir until evenly mixed.
Next, fill each vol au vent casing with the surimi salad using a small spoon (smaller than a teaspoon is ideal), letting the filling form a small mound on top.
For the finishing touches, top each filled shell with a small piece of smoked salmon. You can curl or fold the salmon so it sits neatly and adds height to the presentation.
Sprinkle with a few extra chopped chives for color, and that’s it – the appetizers are ready to serve!
What I love most about this appetizer idea is that you can prep the ingredients up to a day in advance.
Just make the salad the night before and store it in an airtight container in the fridge overnight. Then fill the shells up to an hour before serving to prevent them from getting soggy.
Why You’ll Love This Recipe
- The vol au vent appetizer shells are super elegant and impressive: If you need an appetizer for a fancy party, these are absolutely perfect for this!
- It’s easy to make: Store-bought shells help save a ton of time, and the surimi salad filling comes together in just minutes.
- It’s super versatile: If you’re not a fan of imitation crab, you can change the filling to tuna salad, egg salad, or even sweet options like whipped cream with berries.
- You can prep the ingredients up to a day ahead: Make the salad the day before and fill your casings up to an hour before serving.
- It’s a crowd-favorite: Creamy surimi salad paired with smoky salmon is always a hit and these disappear faster than you can say “party.”
Tips for Success
- Chop everything small so the filling packs neatly into the shells.
- Don’t overfill – a little mound on top looks nice and clean and keeps them easy to eat.
- Take time to arrange the salmon by curling or twisting it for a prettier presentation.
- Keep shells crisp by filling close to serving time if making far ahead.
- Play with different toppings: add capers for extra flavor, a tiny sprig of dill for more color, or even lemon zest to boost the flavors of the seafood.
📌 Surimi Vol Au Vent Appetizers (Recipe Card)
Ingredients (Makes 12 bites)
- 12 vol au vent casings (store-bought or homemade)
- 4 crab sticks (surimi)
- 2-inch piece cucumber
- 1 tablespoon mayonnaise
- Salt and pepper, to taste
- Fresh chives, chopped
- about 1 oz smoked salmon
Equipment
- Mixing bowl
- Small knife
- Cutting board
- Small spoon
Instructions
- Chop crab sticks and cucumber into very small pieces.
- In a bowl, combine them with mayonnaise, chopped chives, salt, and pepper. Mix well.
- Using a tiny spoon, fill each vol au vent casing with the surimi salad, letting the filling form a little mound on top.
- Place a small piece of smoked salmon on each shell, arranging it in a curl or folding it for a prettier presentation.
- Garnish with extra chives and serve. These can be made around an hour ahead, just store them in the fridge in an airtight containter until you’re ready to serve.
