Smoked Trout, Horseradish & Asparagus Vol-au-vent Filling
This elegant recipe combines the smoky flavor of trout with the zesty kick of horseradish, all encased in crispy vol-au-vent shells. Topped with tender asparagus tips and fresh dill, these bite-sized treats are perfect for serving as appetizers at your next gathering.
— Constant Cookbook
Ingredients
- 10 vol-au-vent cases (see 'goes well with')
- 200g smoked trout
- 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
Instructions
- 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.
- 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.
- Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.
Cook Time
5M
Prep Time
PT20M
Yield
MAKES enough to fill 10 vol-au-vent cases
Nutrition
- Calories: 129 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.3 milligram of sodium
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