Vol-au-vents with red caviar

Ingredients

Yeast-free puff pastry

Philadelphia cheese

Red caviar

Smoked red fish

20% cream

Dill

There are no specific proportions in this recipe; it all depends on how many people you're serving.

Defrost the dough. Preheat the oven to 240°C, line a baking sheet with parchment paper, and spray with water.

Using a glass, cut small circles from the dough (I used small, bite-sized ones). Using an even smaller glass, cut out the centers of half the circles to create rings.

Prick the circles with a fork, place them on a baking sheet, brush with beaten egg or egg yolk, arrange the rings on top, brush them with egg, and bake in the oven until golden brown. 

It's best to make more vol-au-vents, as 1/3 of them always turn out crooked. Cool the finished vol-au-vents.

In a blender, beat the cream cheese and chopped fish fillet. If the mixture is too thick, add a little cream, add chopped dill, and mix well.

Pour the finished cream into the vol-au-vents using a pastry bag and garnish with red caviar.

Enjoy!