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

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

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Prep: 20 mins Cook: 5 mins

Easy

Makes enough to fill 10 vol-au-vent cases
Bring a retro party canapé up to date - fill individual puff pastry cases with creamy smoked fish

Nutrition and extra info

Nutrition: per serving

  • kcal129
  • fat10g
  • saturates5g
  • carbs7g
  • sugars1g
  • fibre1g
  • protein4g
  • salt0.3g
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Ingredients

  • 10 vol-au-vent cases (see 'goes well with')
  • 200g smoked trout
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 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
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

Method

  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.

  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.

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

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Questions (2)

V61's picture

I plan to make and chill the filling in advance, but would you use hot cases (lighter?) or stick with cold?

goodfoodteam's picture

We would bake or warm the cases, but let them cool so they are not piping hot, this will make the pastry layers more flaky, without melting the creme fraiche mixture when you fill them.
 

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