- 375 gm butter puff pastry sheet (see note)
- 70 ml chicken or vegetable stock
- 30 ml dry white wine
- 250 gm frozen peas, defrosted
- 150 gm ricotta
- 60 gm sour cream
- ½ cup mint (firmly packed)
- 2 tbsp finely chopped chives
- 50 gm smoked trout, coarsely flaked
- 2 tbsp extra-virgin olive oil
- 1Preheat oven to 200C. Cut out 5.5cm-diameter rounds from puff pastry with a pastry cutter, and place on an oven tray lined with baking paper. Cut part-way through centre of each round with a 4.5cm-diameter cutter and brush with eggwash. Prick inside border with a fork, refrigerate to rest (30 minutes), then bake until risen and golden (10-12 minutes). Remove centres of pastry cases with a sharp knife, return to oven and bake until dark golden and crisp (3-4 minutes). Cool completely and store in an airtight container until required. Pastry cases are best eaten on day of making.
- 2Meanwhile, bring stock and wine to the boil in a saucepan over medium-high heat, add peas, remove from heat and strain (discard liquid). Transfer 150gm peas to a food processor. Add ricotta, sour cream, mint, chives and lemon rind, process to a smooth purée, season to taste and refrigerate until required.
- 3To serve, combine reserved peas with smoked trout, olive oil and lemon juice, season to taste. Fill pastry cases with pea and ricotta purée, top with trout mixture and salmon roe and serve.
Note This recipe makes 16-18 vol-au-vents. We prefer to use Carême puff pastry, which comes in pre-rolled 375gm sheets. If unavailable, substitute another good-quality butter puff pastry, rolled to 4mm thick.
Drink Suggestion: Peachy, nutty chardonnay. Drink suggestion by Max Allen