Salmon mousse choux pastries
Choux pastries made in the shape of small fishes are filled with a light mousse of both fresh and smoked salmon. Ingredients Serves: 6 150g salmon fillet, skin removed, cut into small pieces 1 lemon, juiced 2 teaspoons chopped fresh dill 150ml milk 100ml water 1 pinch salt 80g butter, cut into pieces 150g plain flour 4 eggs 150g smoked salmon 150g cream cheese 350g ricotta cheese Method Prep: 30 min › Cook: 30 min › Extra time: 1 hr chilling › Ready in: 2 hr Place the salmon and lemon juice in a bowl with 1 teaspoon of the dill. Cover and marinate in the fridge for at least 1 hour. Make the choux pastry Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment. Heat the milk, water, salt and butter in a large saucepan over low heat. Just before the mixture comes to the boil, remove from heat and whisk in the flour all at once. Return the pan to low h...