Bring a retro party canapé up to date – fill individual puff pastry cases with creamy smoked fish
Prep:20 mins
Makes enough to fill 10 vol-au-vent cases
10 vol-au-vent cases (see ‘goes well with’)200g smoked trout1-2 tsp horseradish sauce (depending on the strength)6 tbsp crème fraîche1 heaped tbsp chopped dill, plus extra sprigs to servesqueeze lemon juice10 short asparagus spears, trimmed
STEP 1Cook 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 2Flake 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 3Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.
