SMOKED TROUT, HORSERADISH & ASPARAGUS VOL-AU-VENT FILLING

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

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

Provided by Good Food team

Time 25m

Yield Makes enough to fill 10 vol-au-vent cases

Number Of Ingredients 7

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

Steps:

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.
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.
Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.

Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium