Cooks playground_Smoked salmon eclairs

Описание: Smoked Salmon ECLAIRS


Makes: 8 éclairs


Chic, indulgent, and a little flirty



Part 1:
Choux Pastry Ingredients

250 ml water or milk
115 g butter

½ teaspoon salt

½ teaspoon black pepper

125 g all-purpose flour

4 large eggs

Method

1. Preheat oven to 200°C.

Line a baking tray with grease-proof paper.

2. In a medium saucepan, combine water, milk, butter, salt, and pepper.

Bring to a gentle boil.

3. Add all flour at once, stirring vigorously until a smooth ball forms.

Cook 1–2 minutes more to dry slightly.

4. Cool 5–10 minutes. Beat in eggs one at a time until the dough is thick, smooth, and glossy.

5. Transfer to a piping bag with a large round nozzle. Pipe logs (~10–12 cm long) onto the tray.

6. Bake 200°C for 25 minutes, then reduce to 175°C for 5–10 minutes until golden and just set

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7. Cool completely, then pierce tops to release steam



Part 2: Smoked Salmon & Cream Cheese Filling

Ingredients

150 g smoked salmon, finely chopped

100 g cream cheese, softened

2 tablespoons sour cream or crème fraîche

1 teaspoon lemon zest

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh dill (+ extra for garnish)

½ teaspoon finely grated horseradish (optional)

Salt and freshly ground black pepper, to taste

Method


1. Mix salmon, cream cheese, and sour cream in a bowl until smooth.


2. Fold in lemon zest, lemon juice, dill, and horseradish. Adjust seasoning carefully.


3. Chill for at least 30 minutes for flavour melding and firmer piping.


Part 3: Assembly

1. Fill a piping bag with the chilled smoked salmon cream cheese mixture.

2. Pipe generously into cooled éclairs by inserting the nozzle into the pierced hole or cutting a small slit on the side.


3. Garnish with a tiny sprig of dill, a curl of lemon zest, or a few microgreens.


4. Serve immediately, or keep chilled until ready to impress your guests.
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