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

• 10 vol-au-vent↗

  cases (see 'goes well with')

• smoked trout↗200g g
• 1-2 tsp horseradish tsp

  sauce (depending on the strength)

• crème fraîche↗6 tbsp tbsp
• 1 heaped tbsp chopped dill tbsp

  plus extra sprigs to serve

• squeeze lemon juice
• short asparagus↗10

  spears, trimmed

Step-by-step instructions

1. 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.

2. 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.

3. 3

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