Smoked trout vol-au-vents with dill and capers
Christmas canapé Smoked trout vol-au-vents with dill and capers
Smoked trout vol-au-vents with dill and capers with caviar

Smoked trout vol-au-vents with dill and capers

Smoked trout vol-au-vents with dill and capers

To say these bite-sized vol au vents are a bit spesh would be an understatement. Each pastry case is handmade locally just for us and yes, you really can taste the effort. Piped at yours with hot-smoked trout mixed with creme fraîche, dill, capers and lemon, then finished with a sprig of fresh dill if you are so inclined. They are ready in a blink and bring a flicker of glam, a sprinkle of class and a whole lot of deliciousness, which in the end is the most important thing.

To Serve

For the complete canapé spread, rotate these around the room with our bake-at-home Parmesan biscuit with red capsicum tapenade and mascarpone and our duck sausage rolls with cherry and plum dipping sauce. Now that’s a party.

Ingredients

Pastry (40%) (wheat flour, water, butter (cream (milk), lemon juice, salt, egg, sugar), smoked ocean trout (24%) (ocean trout (fish), salt, sugar, natural wood smoke), creme fraiche (pasteurised cream (milk), cultures), lemon juice, capers (capers, salt), lemon zest, dill, salt, pepper

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 55g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 866 kJ 1574 kJ
PROTEIN 5.8 g 10.6 g
FAT (TOTAL) 14.9 g 27.1 g
-SATURATED 9.5 g 17.3 g
CARBOHYDRATE 12.4 g 22.6 g
-SUGARS 0.8 g 1.5 g
SODIUM 202 mg 368 mg

Allergens

Does contain: eggs, fish, gluten, milk, wheat

May contain: crustaceans, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts
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SIZE GUIDE

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Serves 6

SERVES 6+

335g- makes 12 canapes.

To Cook

prep level
Some Prep

Defrost both the smoked trout mixture and the vol au vents. Preheat the oven (FF) to 180 C. Remove the vol au vents from the packaging and place on a baking paper lined tray. Cook for 5-7 minutes to crisp up. Allow to cool completely before piping or spooning in the smoked trout mixture. Top each filled vol au vent with a sprig of fresh dill.