- 10 Vol-au-vent cases
- 200 g smoked Troutflaked into small pieces
- 1-2 tsp Horseradish Sauce
- 6 tbsp Crème fraîche
- 1 tbsp Dillheaped, chopped, plus extra sprigs to serve
- 1 squeeze Lemon juice
- 10 spears Asparagusshort, trimmed
- Saltto taste
- Black pepperfreshly 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
Drain and cool
Cut off asparagus tips and chop stalks