Smoked trout, horseradish & asparagus vol-au-vent filling

Method 1

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

STEP 1

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.

STEP 2

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.

STEP 3

Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.

Method 2

Ingredients:

- 8 ounces smoked trout, flaked

- 1/4 cup mayonnaise

- 2 tablespoons horseradish

- 1 tablespoon lemon juice

- Salt and pepper to taste

- 1/2 cup blanched asparagus, chopped

- 1/4 cup chopped fresh dill

Instructions:

1. In a bowl, combine the smoked trout, mayonnaise, horseradish, lemon juice, salt, and pepper. Mix well to combine.

2. Gently fold in the chopped asparagus and fresh dill until well incorporated.

3. Fill your vol-au-vent shells with the smoked trout mixture, and serve immediately.

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