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


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

Ingredients:
  • 10 vol-au-vent cases (see 'goes well with')
  • 200g smoked trout
  • 1-2 tsp horseradish sauce (depending on the strength)
  • 6 tbsp crme frache
  • 1 heaped tbsp chopped dill , plus extra sprigs to serve
  • squeeze lemon juice
  • 10 short asparagus spears, trimmed
Directions:
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