1 roll puff pastry
Parsley to garnish
Roll out the puff pastry and use a round cookie cutter to cut out 6 cm discs.
Keep 8 discs whole, to be used as the base of your vol-au-vents, and use a 5-cm round cookie cutter to cut the remaining discs into rings.
Brush the base discs with egg and pierce them with the tines of a fork. Place 3 rings on top, brushing each ring with some egg.
Place them on a baking tray and bake in the oven at 200 °C for about 10 minutes, until golden brown.
Leave to cool and then stuff with a teaspoon of salmon sauce.
Garnish with some parsley and serve.