Recipe by Jenny Morris
Salmon Filled Love Bites
Delicious light profiteroles filled with promises of delight.
For the pastry
125g Cake flour sifted
pinch caster sugar
Pre-heat oven to 200deg C
Bring the water to the boil in a heavy-bottomed pan. Add the butter and let it melt.
Stir in the the flour, salt and sugar and Beat until the dough is smooth and comes away from the sides of the pan in a ball.
Remove from the heat and beat the eggs into the dough one at a time.
Once the eggs are incorporated spoon the dough into a piping bag and pipe 5cm balls straight onto a greased baking tray keeping them well spaced.
Bake the choux pastry in the oven for 20-25 minutes, until puffed up and nice and golden Remove and cool on a cooling rack, prick the bases with a skewer to allow the steam to escape.
Once the buns are cool split them in half horizontally and full with the parmesan cream, top with salmon and salmon roe.
230 g cream cheese
125 ml sour cream
2 Tbls grated Parmesan cheese
1 tsp lemon zest
1tbls lemon juice
2 tbls chopped fresh fennel
2 tbls chopped celery
Salt and ground black pepper to taste
1 tbls chopped Piquant Peppers (pepper dews)
Stir together, taste and adjust the seasoning.
200g smoked salmon or trout