Name: Smoked trout, horseradish & asparagus vol-au-vent filling
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Makes enough to fill 10 vol-au-vent cases
Cuisine: French
Ingredients: 10 vol-au-vent cases (see 'goes well with'); 200g smoked trout; 1-2 tsp horseradish sauce (depending on the strength); 6 tbsp crème fraîche; 1 heaped tbsp chopped dill plus extra sprigs to serve; squeeze lemon juice; 10 short asparagus spears, trimmed

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Smoked trout, horseradish & asparagus vol-au-vent filling

Smoked trout, horseradish & asparagus vol-au-vent filling

Good Food team

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Makes enough to fill 10 vol-au-vent cases

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 3 out of 5.2 ratingsRate

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Bring a retro party canapé up to date - fill individual puff pastry cases with creamy smoked fish

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Ingredients

Nutrition

Units:

MetricUS

10 vol-au-vent

cases (see 'goes well with')
200g smoked trout
1-2 tsp horseradish

sauce (depending on the strength)
6 tbsp crème fraîche
1 heaped tbsp chopped dill

plus extra sprigs to serve
squeeze lemon juice
10 short asparagus

spears, trimmed

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Nutrition: per serving

kcal129
fat10g
saturates5g
carbs7g
sugars1g
fibre1g
protein4g
salt0.3g

low

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.

Recipe from Good Food magazine, June 2012

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A star rating of 3 out of 5.2 ratings

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