We put the smoked salmon in the chopper and add the robiola. Let's add the fresh cream and whisk so as to have a creamy mixture.
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We put the salmon mousse in a sac à poche and fill the vol au vent.
At the vol au vent we can accompany salmon canapés. We made them with bread for tramezzini cut in the shape of a star and passed in a static oven at 170 degrees C for 6-8 minutes (or in a ventilated oven at 160 degrees C for the same time). But we can also use a toaster to do first, they will be delicious the same. If we are in a hurry we can also cut into four squares (or triangles) of the pancarrè slices and so we will also have less bread scrap.
We decorate both the vol au vent and the canapés with lemon zests (we made them with riga-limoni), ground black pepper and fresh peltile chives (cut with scissors)
A part of the mousse we can put it in the bowls and bring it to the table with slices of toast, perhaps in the shape of a star.
