Starter Recipes > Smoked Salmon Profiteroles
one quantity choux pastry
1 tightly packed cup smoked salmon finely chopped
for white sauce:
1/4 pint milk
4 level tablespoons butter
1 heaped tablespoon flour
salt
freshly ground black pepper
(see measure conversions for more information)
- Bake on a greased baking tray at 200 degrees Celsius (see temperature conversions) for 25 minutes.
- Make white sauce.
- Season well and fold salmon and lemon zest into the sauce.
- Allow the buns to cool.
- Split and fill with cold fish and sauce mix.
- To serve reheat at 190 degrees for about 15 minutes.
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Comment Script
How to make smoked salmon profiteroles:
Savory profiteroles are excellent for serving as a starter or as a savory snack with coffee or wine.
Ingredients
a little lemon zestone quantity choux pastry
1 tightly packed cup smoked salmon finely chopped
for white sauce:
1/4 pint milk
4 level tablespoons butter
1 heaped tablespoon flour
salt
freshly ground black pepper
(see measure conversions for more information)
Method
- Use choux pastry to make small buns.- Bake on a greased baking tray at 200 degrees Celsius (see temperature conversions) for 25 minutes.
- Make white sauce.
- Season well and fold salmon and lemon zest into the sauce.
- Allow the buns to cool.
- Split and fill with cold fish and sauce mix.
- To serve reheat at 190 degrees for about 15 minutes.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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