Smoked trout, horseradish & asparagus vol-au-vent filling
Makes enough to fill 10 vol-au-vent cases
Easy
Prep:
Cook:
Bring a retro party canapé up to date - fill individual puff pastry cases with creamy smoked fish
Skip to ingredients
- 10 vol-au-ventcases (see 'goes well with')
- 200g smoked trout
- 1-2 tsp horseradishsauce (depending on the strength)
- 6 tbsp crème fraîche
- 1 heaped tbsp chopped dillplus extra sprigs to serve
- squeeze lemon juice
- 10 short asparagusspears, trimmed
Nutrition: per serving
- kcal129
- fat10g
- saturates5g
- carbs7g
- sugars1g
- fibre1g
- protein4g
- salt0.3glow
Method
step 1
Cook the asparagus in boiling salted water for 3-4 mins until just tender. Drain and refresh in cold water to stop them cooking further, then pat dry. Cut the asparagus tips off the stalks, so they are about 2cm long, and set aside. Slice the stalks into small pieces.
step 2
Flake the trout into small pieces and put in a bowl. Add the chopped asparagus stalks, horseradish, crème fraîche, dill and lemon juice, and season. Chill until ready to use.
step 3
Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.
