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:
Place asparagus in a pot of boiling water and cook for 3 minutes until tender.
Once cooked, drain and refresh the asparagus in cold water to stop it cooking. Use a paper towel to pat dry.
Use a sharp knife to cut the asparagus tips off the stalks. Set aside. Chop the stalks into small pieces.
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.
Place in the refrigerator to chill.
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!
French recipes always win me over, can't wait to try this today.
I really dislike the small portion can't exactly consider it a dinner more like a snack or lunch.
Mine sadly didn't turn out looking as good as the photos but it was yummy.
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.
