zw.blackmilkmag.com
New recipes

Choux pastry bites with smoked salmon filling recipe

Choux pastry bites with smoked salmon filling recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Choux pastry

A smoked salmon starter for a dinner party or nibble for a cocktail party that will impress your guests: choux pastry with a creamy smoked salmon filling.

3 people made this

IngredientsMakes: 30 pieces

  • For the choux pastry
  • 250ml water
  • 1 pinch salt
  • 50g butter, cubed
  • 150g plain flour
  • 4 eggs
  • For the salmon filling
  • 4 slices smoked salmon, chopped
  • 150g thick creme fraiche
  • 1 shallot, minced
  • 1/2 lemon, juiced
  • minced dill
  • salt and pepper

MethodPrep:30min ›Cook:25min ›Ready in:55min

    Choux pastry:

  1. Preheat oven to 210 C / Gas 6/7. Line 2 baking trays with greaseproof paper.
  2. In a small saucepan bring water to the boil. Add butter and salt. Remove saucepan from the hob and add the flour all at once. Stir with a wooden spoon till smooth, then add the eggs one after the other, stirring well after each addition. The mixture should be smooth and lump free.
  3. Using 2 teaspoons, place small heaps on the lined baking tray, leaving ample distance between them. Bake in the preheated oven till puffed up and golden, about 20 to 25 minutes.
  4. Filling:

  5. For the filling, mix all the ingredients in a bowl till smooth. Keep refrigerated till the choux pastry has cooled down.
  6. Cut the top off the choux pastry pieces, add filling and put the top back on. Refrigerate till serving.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Warm crab choux bites

This is my version of a canapé I had in a restaurant ages ago. These are simple, but highly effective little savoury bites: light choux pastry, flavoured subtly with cheese and mustard, and filled with a simple fresh white crab meat sauce.

I use mayonnaise in the filling so that as the choux heat up, the mayonnaise acts as an instant sauce, setting everything in place, with the rich crab flavour coming through wonderfully.

The recipe for the pastry is the same as with gougères, but with less cheese. However, you can increase the cheese or omit it entirely here.

I urge you to eat them warm!

These are at their very best when served warm and they are ridiculously moreish. I can effortlessly polish off a plateful!!

The unfilled choux can be made and frozen in advance: just reheat for about 7-8 minutes at 160C (fan) whether you are filling them or not.

A gluten-free version

You can make these gluten-free by simply replacing the plain flour with gluten-free plain flour if preferred: they do not go as crisp, but they taste excellent.


Pate a choux questions - storage, savory fillings?

Yesterday, an old friend sent me a picture of her family dinner, which she prepared. She was never much of a cook, so I was a bit surprised. It's the first I've seen her cook in 25 years. Here is the spread.

I immediately zoomed in on one dish - the okra.

For the first 20-odd years I lived in China, I never saw okra - no one knew what it was. I managed to find its Chinese name ( 秋葵 - qiū kuí) in a scientific dictionary, but that didn't help. I just got the same blank looks.

Then about 3 years ago, it started to creep into a few supermarkets. At first, they stocked the biggest pods they could find - stringy and inedible - but they worked it out eventually. Now okra is everywhere.

I cook okra often, but have never seen it served in China before (had it down the road in Vietnam, though) and there are zero recipes in any of my Chinese language cookbooks. So, I did the sensible thing and asked my friend how she prepared it. Here is her method.

1. First bring a pan of water to the boil. Add the washed okra and boil for two minutes. Drain.

2. Top and tail the pods. Her technique for that is interesting.


3. Finely mince garlic, ginger, red chilli and green onion in equal quantities. Heat oil and pour over the prepared garlic mix. Add a little soy sauce.


4. Place garlic mix over the okra and serve.


When I heard step one, I thought she was merely blanching the vegetable, but she assures me that is all the cooking it gets or needs, but she did say she doesn't like it too soft.

Also, I should have mentioned that she is from Hunan province so the red chilli is inevitable.

Anyway, I plan to make this tomorrow. I'm not convinced, but we'll see.

Two of my family members are pescetarian, one of whom is my picky daughter who only likes a few types of fish cooked in very specific ways so to all intents and purposes is mostly vegetarian. Many Chinese soup recipes involve meat or fish, or at least meat broth, so I'd love to find a few more recipes that would suit my whole family (I also don't eat much pork as it doesn't always agree with me, and a lot of soups involve pork so this is also for my benefit!). Vegetarian would be best, or pescetarian soups that are not obviously seafood based (I could get away with sneaking a small amount of dried shrimp in, for instance, but not much more than that!).

Any kind of soup will do, although I'd particularly like some simple recipes that could be served alongside a multi-dish meal. But I'm always interested in new recipes so any good soup recipes would be welcome!

This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish. Its super easy to make and goes well with most Indian curries.
Do try this out and I am sure you will be happy with the results.

Prep Time : 5 mins
Cook Time: 5 mins
Serves: 2

Ingredients:
1 cup rice(basmati), cooked
1/2 cup coconut, shredded or grated
1 green chili, slit
1 dried red chili
1 1/2 tablespoon oil/ghee(clarified butter)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 tablespoon chana dal(split chickpeas)
1/2 tablespoon urad dal(split black gram)
1 teaspoon ginger, finely chopped
A pinch of hing (asafoetida)
Few curry leaves
Salt to taste

Directions
1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
3) Add a pinch of hing(asafoetida) and mix well.
4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.

Vietnamese Pickled Eggplant

These use tiny white eggplants that are nearly impossible to get here. I tried to grow them without success (this time). I did not have these so used unripe cherry tomatoes.

Ingredients
2 lb eggplant (tiny white SE Asian types) or green cherry tomatoes.
1/4 cup salt
1 TBL galangal root
1 TBL ginger root
12 green chilies - thai peppers or serranos
6 cloves garlic
1/2 cup onion finely chopped
2 cup Granulated sugar
2 cup water
1/4 cup fish sauce

1. Rinse off eggplant and pierce with a knife - or cut in half if larger than 3/4 inch in diameter.

2. Put eggplant into jar and add salt - and water to top of jar. Cover with plastic lid and cover loosely. Let ferment for 7 days.

3. Take out eggplant and drain. Rinse with water. Put into jars again.

4. Chop ginger, galangal, chiles, onion, and garlic.

5. Boil water and sugar, add spices and onion, and heat for 5 minutes. Add fish sauce.

6. Pour over eggplants making sure the spices and onion get all around (might have to take out some eggplant and return).

7. Cover with plastic lid, and refrigerate.

8. Ready in several days. Will last a very long time in the refrigerator.

Notes: Good alongside other SE Asian dishes, or even alone with rice. The green tomatoes are not the same texture as the eggplants, but are quite good. The eggplants are very crispy.

Recently Browsing 0 members

No registered users viewing this page.

Copyright © 2001-2021 by the eGullet Society for Culinary Arts & Letters, All Rights Reserved Powered by Invision Community


Step-by-step Photos

I’m submitting this to Aspiring Bakers #34: Choux Pastry hosted by me! There’s only about 1 1/2 weeks left to the end of the event, don’t forget our dateline is 31 August 2359 hours (Singapore Time aka 1559 hours in GMT – see time zone converter here)!

I’m also going to submit this to Little Thumbs Up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids. This month’s theme – Egg – is hosted by Yen from Eat your heart out. The recipes are all linked at this post!


Cannoli Cream Puffs #BakingBloggers

This is Baking Bloggers, a group that chooses a baked good and each participant posts a recipe of that baked item, putting their own spin or flavor into it. Our theme this month is choux pastry, and I made cannoli cream puffs.

First off, choux pastry (also known as pate a choux) is the pastry that makes cream puffs, eclairs, churros and more. The dough is quite basic, made of mostly just flour, butter, sugar, flour and eggs. When baked, the water evaporates and creates a hollow center, which can be filled with sweet or savory fillings.

The traditional filling for cream puffs is either whipped cream, ice cream or pastry cream, topped with powdered sugar or a chocolate glaze called ganache. In a pinch, I've also filled my cream puffs with instant pudding.

Today's filling, however, is very nontraditional. These French cream puffs are filled with traditional Italian cannoli cream filling (so, in a way, they are traditional? Kinda?) of sweetened ricotta cheese flavored with cinnamon and lemon.

If you love cannolis, but have a hard time finding shells (or buy a box of shells only to find they are broken), give these cannoli cream puffs a try. Your friends and family will be so impressed that you made cream puffs! And they really aren't difficult.

The shells can be made a day ahead and stored in an airtight container or plastic bag at room temperature. They also freeze well, both filled and unfilled. Let them sit at room temperature for about 30 minutes (smaller cream puffs would need slightly less time) to thaw before topping and serving.

[amazon_link asins='B0000CDVD2,B008BUKO6G,B00Y5VO7F4,B00175TFJ4' template='ProductCarousel' store='theredheadbak-20' marketplace='US' link_id='b7b92db2-f41b-11e7-a722-d954e19208da']


Choux pastry bites with smoked salmon filling recipe - Recipes

December 13, 2014 at 8:12 am · Filed under Appetizers-Hors d’Oeuvre, Recipes

In France, the cheese is most often a hearty Swiss mountain cheese: Gruyère, Comté or Emmentaler a hint of nutmeg is added to the recipe. Served warm from the oven, gougères are simple yet elegant hors d’oeuvres—a perfect choice to serve with Champagne, other sparkling wine, or any wine or craft beer.

This special-occasion recipe comes from Beth and Bob Kennett of Liberty Hill Farm in Vermont.

Beth’s ancestors began farming in 1641 in Maine she’s a ninth generation farmer. Bob’s family, the Kennetts, started their farm in 1742 in New Hampshire. Today, their sons, David and Tom, with a new generation of grandchildren following close behind, work with Beth and Bob to continue the honored tradition of family farming.

If you’re in Vermont, Beth hosts regular farm tours and cooking classes where visitors can follow the milk from the farm to the family and back to the kitchen.

Beth used Cabot Cheddar, butter and cream cheese in this recipe. You can, of course, substitute any of the Swiss mountain cheeses for the Cheddar. The special touch here is integrating smoked salmon, a celebratory food, into the airy cheese puffs.

If you’re not a smoked salmon fan, the gougères are just as special with crumbled bacon or minced ham. Here’s a recipe for Pancetta, Thyme & Fontina Gougères (photo above).

Prep time is 40 minutes, cook time is 35 minutes.
RECIPE: VERMONT CHEDDAR & SALMON GOUGÈRES

Ingredients For 24 Pieces

For The Gougères

For The Filling


Preparation

1. PREHEAT oven to 425°F. Line baking sheet with parchment paper.

4. TRANSFER the mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan.

5. BAKE for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.

6. MAKE the filling. Beat together the cream cheese, salmon, chives and hot sauce. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers.


Choux pastry bites with smoked salmon filling recipe - Recipes

Here's a simple choux pastry roll that would make a lovely dinner as well as suit a more festive occasion. I've made it few times as a light meal recently, but I can just as well imagine serving this alongside coffee when my friends will finally come and visit my new home, or as a starter with some salad. Here I've used the choux pastry roll as a carrier for various smoked fish, but feel free to stuff it with coronation chicken, egg mayo & watercress, tuna salad, chopped mushrooms or any other flavoursome and moist (sandwich) filling..

Choux pastry roll with smoked fish (or any other stuffing you like)
(Keedutainarull suitsukalaga)
Feeds 8

Choux pastry:
100 grams butter
150 ml plain flour
500 ml milk
0.5 tsp baking powder
a pinch of salt
3 medium eggs

Stuffing A (above photo):
200 grams hot smoked fish fillet, cut into small pieces (I used South Atlantic bream, Seriolella porosa, but mackerel, cod or any other oily fish would be fine)
150-200 ml thick sour cream or creme fraiche
100 ml chopped herbs (dill, parsley, chives)

Stuffing B:
200 grams cream cheese (natural or flavoured)
100 grams smoked salmon, chopped finely
a generous handful of shopped dill
1 bell pepper, diced finely

Start by making the choux pastry. Melt the butter in a saucepan on a slow heat, add flour and stir until combined. Add milk in 2-3 installments, stirring until combined after each addition. Simmer for a few minutes, then remove the saucepan from the heat. Leave to cool.
When cooled, mix in the salt and baking powder, then mix in the eggs one by one, beating vigorously after each addition (I use my electric mixer to do that, but it's not essential).
Pour into a lined Swiss roll tin (20 x 30 cm) and bake at 225˚C for 15-20 minutes, until golden.
Flip the baked choux pastry onto another piece of parchment paper, let it cool. Peel off the 'baked' parchment paper.

Choose your stuffing and mix the stuffing ingredients together. Spread over the pastry.

Roll the pastry into a roll, starting from the wider end. Keep wrapped in the parchment paper and let the flavours develop in the fridge for about 30 minutes.

To serve, cut into 1.5 - 2 cm slices.

Here's one I made earlier, using cream cheese, cold smoked salmon, green peppers and dill as a filling. This was actually the first dish I cooked to K. back in July, and I must have passed some test or another, as I'm now cooking happily in his kitchen:)


Choux pastry bites with smoked salmon filling recipe - Recipes

My parents finally came over for the housewarming visit on Wednesday, or soolaleivale (salt & bread), as it's known in Estonian. They brought us some rye bread, salt and a fancy marzipan tart. We treated them to a choux pastry roll with smoked chicken (a chicken version of the choux pastry roll with smoked fish that I wrote about last week) and chocolate and cherry cake (the cherry version of Nigella's chocolate and orange marmalade cake I wrote about exactly a year ago). As Wednesday is a weekday night, it wasn't a long sit-down meal. That'll come later. But I think my parents approved, both of my new home as well as the food:)

The good thing about this roll is that it can be made night before and kept wrapped in foil in the fridge.

Choux pastry roll with smoked chicken
Serves 6

For the choux pastry follow the recipe and instructions here.

Filling:
2 smoked chicken breast fillets, finely diced
100 grams soured cream/creme fraiche/thick plain yogurt
100 grams good-quality mayonnaise
2 tsp curry powder or paste of your choice
lots of chopped fresh parsley

Mix all ingredients, spread on the choux pastry sheet and roll up from the long end.
Leave in the fridge for at least half an hour, so the flavours could develop.
Serve with salad leaves.


Our favouritecanapé recipes

Whether you're looking for savoury canapés like out mini crostinis made with figs and black olive tapande or something sweeter, like chocolate truffles or mini éclairs, we've got something to suit any soiree.

If you're serving canapés with an aperitif pre-dinner, then try to stick to some of the lighter options like our clever little soup shots (think bloody Mary flavours) or marinated king prawns. However, if you're having a drinks reception, with no sit down meal, then go all out on the canapés and serve up plenty of potato and bread based bite-sized treats as well as some pudding options, too. The cheese fondue with crispy new potatoes in the picture above are a perfect if you fancy a few hot bites.

We have plenty more crostini, tartlet and bruschetta ideas that are meat-free so you can pick whatever tickles your fancy. But for a more meaty option, try our pork and prawn dim sum. They are quite the treat!

So, what are you waiting for? Try our exciting and unique flavour combinations and you'll be wowing friends and family in no time with some original and delicious little treats.


Canapé Recipes

With so many wonderful ingredients, you can make a huge variety of canapés.

Mushroom Paté Canapés

Ingredients

  • 1 baguette, sliced into thin rounds and toasted
  • 1 package of herbed cream cheese, softened
  • 2 tablespoons of olive oil
  • 1 sweet onion, diced
  • 1 pound crimini mushrooms, sliced
  • 3 cloves of garlic, minced
  • 1/4 cup dry red wine
  • 1 teaspoon dried thyme
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 teaspoon salt
  • 1 roasted pepper, sliced
  1. Spread baguette rounds with cream cheese and set aside.
  2. In 12" sauté pan, heat olive oil over medium high heat.
  3. When olive oil shimmers, add onions and cook until transparent, about 4-5 minutes.
  4. Add mushrooms and allow them to sit in contact with the pan without stirring for about 4-5 minutes, until they brown on one side.
  5. Continue cooking mushrooms, stirring, until they soften, another 2-3 minutes.
  6. Add garlic and cook, stirring, until the garlic releases its scent - about 30 seconds.
  7. Add red wine, scraping the bottom of the pan to release any browned bits into the wine. Add thyme.
  8. Reduce heat to medium low and allow wine to simmer until it is reduced by about 2/3.
  9. Transfer mushroom mixture to a food processor. Add salt and pepper. Leave the top chute out so steam can escape and cover it with a folded towel. Pulse several times for one-second pulses until ingredients are puréed.
  10. Refrigerate mushroom mixture and allow it to cool.
  11. When mushroom mixture is completely cool, transfer it to a pastry bag and pipe onto baguette rounds.
  12. Top with a slice of roasted pepper.

Smoked Salmon Canapé

Ingredients

  • 1 baguette, sliced into thin rounds and toasted
  • 1 stick of unsalted butter, softened
  • 3 tablespoons chopped fresh dill
  • 12 ounces smoked salmon
  • 1 jar capers, drained and rinsed
  1. Combine dill and butter in a bowl and mix thoroughly.
  2. Spread butter on toasted baguette rounds.
  3. Top with pieces of smoked salmon.
  4. Garnish with capers.

Cheese Canapés Recipe

Ingredients

  • 1 cup grated cheese, flavor(s) of your choice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Few grains cayenne
  • 6 slices of bread
  1. Toast bread and cut into circular pieces.
  2. Sprinkle with a thick layer of grated cheese and season with salt and pepper.
  3. Place each round on a baking sheet broil until cheese is melted and bubbly.
  4. Serve at once.

Minced Ham Canapés Recipe

Ingredients

  • 1/2 cup minced ham
  • 2 tablespoons butter
  • 1 teaspoon chopped parsley
  • Bread slices
  1. Mix the ham, butter, and parsley to a smooth paste.
  2. Cut the bread into circles fry rounds in a little butter, browning both sides.
  3. Evenly spread each round with the ham mixture and serve.

Watch the video: Healthy πένες με σολομό High protein. Άκης Πετρετζίκης


Comments:

  1. Shaye

    He is surely right

  2. Melchoir

    I can suggest that you visit the site, with a huge number of articles on the topic that interests you.

  3. Elki

    Granted, a very good thing

  4. Dainos

    I'm sorry, but, in my opinion, mistakes are made. Write to me in PM, discuss it.



Write a message