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Ingredients
Profiteroles with Salmon Cream
- For the cream puffs
- ½ tsp salt
- 50 grams butter
- 150 grams Pastry flour
- 4 eggs
- For the salmon and dill cream
- 1 handful Dill
- 1 lemon
- 200 grams Smoked salmon
- 300 grams cream cheese
- salt
- peppers
Preheat the oven to 200°C (400°F) convection.
For dough mix 250ml (approximately 1 cup) of water, salt and butter and boil in a pot. Add flour and stir with a wooden spoon until dough dissolves and forms a white layer at the bottom of the pot. Pour mixture into a bowl, immediately stir in an egg and then stir in next egg when dough is again stirred smooth and supple. Dough is ready when it shines and heavy drops fall from the spoon. Fill a piping bag with serrated nozzle and pipe about 15 balls on a lined baking tray.
Bake in preheated oven until golden brown about 25 minutes, remove and let cool slightly. The puffs to fill halve still warm can (but do not take it apart) and cool completely.
For the filling, rinse dill, shake dry and chop finely. Rinse lemon in hot water, dry, grate zest and squeeze juice. Cut smoked salmon into small pieces. Add dill, lemon zest, 1-2 tablespoons of lemon juice and salmon mix with cream cheese. Season with salt and pepper. Fill and serve cream puff with salmon cream.
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |