Recipe by Jenny Morris


Salmon Filled Love Bites

Serves 4

Delicious light profiteroles filled with promises of delight.

For the pastry

250ml water

100g  butter

125g  Cake flour sifted

pinch salt

pinch caster sugar

4 eggs


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.


Parmesan Cream

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

Salmon roe

Fresh dill

Chopped chives