Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from the inside the vol-au-vent cases.
Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Place equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad.
