Smoked trout, horseradish & asparagus vol-au-vent filling recipe | Good Food
Bring a retro party canapé up to date - fill individual puff pastry cases with creamy smoked fish, from BBC Good Food.
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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
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