Smoked Trout & Asparagus Vol-au-Vent Filling

Name: Smoked Trout & Asparagus Vol-au-Vent Filling
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 10
Cuisine: French
Ingredients: Vol-au-vent cases 10; Trout 200 g smoked; Horseradish Sauce 1-2 tsp; Crème fraîche 6 tbsp; Dill 1 tbsp; Lemon juice 1 squeeze; Asparagus 10 spears; Salt; Black pepper

bringing retro back

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23m
Serves 10
Easy
(13)

Ingredients

	10 Vol-au-vent cases
	200 g smoked Trout flaked into small pieces
	1-2 tsp Horseradish Sauce
	6 tbsp Crème fraîche
	1 tbsp Dill heaped, chopped, plus extra sprigs to serve
	1 squeeze Lemon juice
	10 spears Asparagus short, trimmed
	Salt to taste
	Black pepper freshly ground, to taste

Nutritional information

129

Calories

10g

Fat

Carbohydrates

Protein

Fiber

0.3g

Sodium

Cuisine:

French Recipes

Ingredients

10 Vol-au-vent cases
200 g smoked Trout
flaked into small pieces
1-2 tsp Horseradish Sauce
6 tbsp Crème fraîche
1 tbsp Dill
heaped, chopped, plus extra sprigs to serve
1 squeeze Lemon juice
10 spears Asparagus
short, trimmed
Salt
to taste
Black pepper
freshly ground, to taste

Smoked Trout & Asparagus Vol-au-Vent Filling

This Smoked Trout & Asparagus Vol-au-Vent Filling is my numéro un filling for vol-au-vents. You remember vol-au-vents right? These small hollow cases of puff pastry were popular at dinner parties in the 1970s and 1980s and they are making a come back! You heard it here first!

It couldn’t be easier to make this dish. Start by cooking the asparagus. Slice the tips off each asparagus spear and save them for garnishing the vol-au-vents. Combine flaked smoked trout, chopped asparagus stalks, horseradish, crème fraîche, dill and lemon juice. Chill, then divide the filling between the vol-au-vent cases and garnish with asparagus tips and dill.

To make my Smoked Trout & Asparagus Vol-au-Vent Filling, you will need the following ingredients:

Steps to make Smoked Trout & Asparagus Vol-au-Vent Filling

1	Cook asparagus	3
Place asparagus in a pot of boiling water and cook for 3 minutes until tender.
2	Drain and cool	2
Once cooked, drain and refresh the asparagus in cold water to stop it cooking. Use a paper towel to pat dry.
3	Cut off asparagus tips and chop stalks	1
Use a sharp knife to cut the asparagus tips off the stalks. Set aside. Chop the stalks into small pieces.
4	Combine ingredients	2
Place the flaked trout in a bowl and mix with chopped asparagus, 6 tablespoons of creme fraiche, 1-2 teaspoons of horseradish, 1 heaped tablespoon of chopped dill and a squeeze of lemon juice. Season to taste.
5	Chill	15
Place in the refrigerator to chill.
6	Serve
Divide the filling between 10 vol-au-vent cases. Garnish with an asparagus tip and sprig of dill on top of each vol-au-vent.

This Smoked Trout & Asparagus Vol-au-Vent Filling is packed full of flavor. Don’t forget to tag #cookmerecipes when you decide to bring back this retro dish!

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!