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Smoked Trout & Asparagus Vol-au-Vent Filling

bringing retro back
Bringing retro back
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Ingredients

Adjust Servings:
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
7g
Carbohydrates
4g
Protein
1g
Fiber
0.3g
Sodium

Smoked Trout & Asparagus Vol-au-Vent Filling recipe

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:

Ingridiens for Smoked Trout & Asparagus Vol-au-Vent Filling

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

  1. 1

    Cook asparagus

    3

    Place asparagus in a pot of boiling water and cook for 3 minutes until tender.

  2. 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. 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. 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. 5

    Chill

    15

    Place in the refrigerator to chill.

  6. 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!

About the author

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!

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Recipe Reviews

Average Rating:
(4.8)
Total Reviews: 13
Emmalynn Babiy

French recipes always win me over, can't wait to try this today.

RheaZweigart

Lime taste better than lemon makes the taste stronger if you like zesty things, if not then don't add either because it does pack a punch.

Capri Gribbon

I really dislike the small portion can't exactly consider it a dinner more like a snack or lunch.

Maleah Kujan

Mine sadly didn't turn out looking as good as the photos but it was yummy.

Anne Rolader

So son refused to touch it due to the smell, lucky for me I got to eat everything hahaha

Cambria Bace

Not too filling compared to things like the salmon pasta and peas but good as an appetizer.

RheaZweigart

Lime taste better than lemon makes the taste stronger if you like zesty things, if not then don't add either because it does pack a punch.

Maren Lepre

Tasted amazing and was fun to make on my own :)

Cambria Bace

Not too filling compared to things like the salmon pasta and peas but good as an appetizer.

Jenesis Muhammed

Looks great, taste great and simple to make, best recipe I've found so far that doesn't have me standing in the kitchen for two hours.

Maryjane Jedziniak

What the heck are vol au vent cases lol.. never heard of them before.

Miyah Finkley

Smoked trout?! Sign me up I'm making this INSTANTLY.

Athina

So delicious! Thanks for sharing recipe.

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