Alaska Vol-au-Vents

Drain the canned Alaska salmon in a fine-mesh sieve, pressing gently to remove excess liquid. Transfer to a bowl and flake with a fork, checking for any small bones or skin and removing as needed.

Peel the cucumber, cut it in half lengthwise, and scoop out the seeds with a small spoon. Dice the flesh into small, even pieces approximately 1/4-inch cubes.

Combine the flaked salmon, diced cucumber, mayonnaise, sour cream, and 1 teaspoon of salt in a mixing bowl. Gently fold the ingredients together until well blended, being careful not to break down the salmon pieces too much.

Taste the mixture and adjust seasoning with additional salt if necessary. Fold in the freshly chopped mint just before serving to preserve its color and aroma.

Arrange the vol-au-vent cases on a serving platter or individual plates. Spoon or pipe the salmon mixture generously into each case, mounding slightly above the pastry rim for an elegant presentation.

Serve immediately while the vol-au-vent cases are still crisp, optionally garnoning with additional fresh mint leaves or a thin cucumber slice on top of each vol-au-vent.