The tasting of this salmon is an unforgettable culinary experience, with a delicate flavor and a firm texture that has a nice bite. The salmon loin can be enjoyed raw as well as cooked.
In a saucepan, combine the water, milk, butter, and salt. Bring to a boil. Remove from heat, add the flour all at once, and mix vigorously with a spatula until the mixture is smooth and pulls away from the sides of the pan.
Return to very low heat and let the dough dry for 1 to 2 minutes, stirring constantly. Add the eggs one by one, stirring vigorously after each addition until the whole egg is completely incorporated.
Pour the batter into a piping bag fitted with a plain nozzle. Line a baking sheet with parchment paper and pipe about twenty mini cream puffs.
Bake in a preheated oven at 180°C (350°F) for 25 minutes. Let cool on a wire rack.
Finely chop the chives. Cut the salmon fillet into very small cubes.
Finely chop the lemon zest.
Whip the cream until stiff peaks form. Add a few drops of lemon juice. Gently fold in the chives, half of the smoked salmon, then season with salt and pepper. Adjust the seasoning with lemon if necessary.
To finish, fill the pastries with the mixture. Distribute the remaining salmon cubes on the cream and serve immediately.
0 servings
6
EN 
TH