When the choux buns are cool, pierce a hole in the top of each and pipe the smoked salmon mixture into the middle.ĭip the tops of the filled choux buns into the seasoned crème fraîche, then dip into the chopped chives. Place the chopped chives in a bowl.įor the watermelon and feta bites, stack the watermelon and feta cubes on the serving plates, garnising with a basil leaf. Season well, transfer to a small serving bowl and set aside. Whisk the remaining crème fraîche with the remaining lemon juice. Spoon the mixture into a clean piping bag and chill in the fridge until ready to use. Season, to taste, with plenty of freshly ground black pepper and a squeeze of lemon juice and blitz once more. Add the cream cheese and 150g/5½oz of the crème fraîche and blend again until very smooth. Meanwhile, for the filling, blend the smoked salmon in a food processor until smooth. Smooth the tops of the balls slightly with a wet fingertip, then sprinkle 1 tablespoon of water over the balls on the tray.īake in the oven for 12-15 minutes, or until risen and golden-brown, then remove from the oven and set aside to cool. Spoon the choux dough into a piping bag fitted with a large, plain nozzle, then pipe blobs 1.5cm/½in in diameter onto the prepared baking tray, leaving a 3cm/1¼in gap between each. Once cooled slightly, beat in the eggs, one at a time, then continue to beat for 2-3 minutes, or until the mixture is smooth and glossy (you could also do this using a large bowl and an electric whisk).
Turn the choux dough out into the bowl of a food mixer and allow to cool for 2-3 minutes. Remove the pan from the heat, pour in the flour all in one go and beat continuously for a few minutes, until the mixture is smooth and well combined and comes away from the sides of the pan cleanly – you should be able to hear the mixture making a popping noise in the pan. Bring to the boil slowly, then boil for 1 minute. Pour 125ml/4½fl oz water into a pan and add the butter and salt. Line a baking tray with silicone or baking paper. To learn even more, read this great article about salmon from the oven to 220C/200C Fan/Gas 7. If that is something important to you, be sure to read the labels carefully and talk to your local fish monger to find the fish that’s best for you and your budget and lifestyle. Producers do sometimes make up for that difference in diet by adding red dye to farm-raised fish. You know like the kind you get out of the machine near the lake when you put a quarter in it. That color develops because of the fish’s diet.įish raised in the wild are more likely to have a natural, richer red hue, because they eat crustaceans like small shrimp.įarm-raised fish, on the other hand, are fed pellets.
Salmon has a signature red or pink color that makes it stand out from other fish. It also handles heat well, which is why it’s perfect on the grill. Salmon has a mild taste and a tender texture, which is what makes it so popular. Some markets have fresh salmon, but more often (depending on your region), you’ll find that it’s been previously frozen. It is both caught in the wild and farm-raised. Salmon is an extremely popular fish in the U.S.
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