Perfect for the upcoming Memorial Day & Fourth of July Holidays, this seafood recipe is light and delicate and easy-to-substitute with canned salmon. This recipe is the perfect Gourmet Sandwich rendition for any cookout or simply to pack up in your picnic basket!
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(1 stick) Unsalted Butter
Sifted All-Purpose Flour
Smoked Salmon Mousse
8 Ounce Package of Cream Cheese, Softened
Dried Dill Weed to taste
Salt & Pepper to taste
Ground Cumin to taste
In This Recipe
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely.
Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot.
Remove from the heat and scrape the dough into a mixing bowl.
Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit.
Add the eggs, one-at-a-time, stopping to scrape down the sides of the bowl periodically.
When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible.
You can use a pastry bag fitted with a star tip or a large spoon, your choice.
Place the pans in the oven and bake for 10 minutes.
Reduce the heat to 350 degrees F. and continue to cook for 25 minutes.
Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch.
The profiteroles should be golden brown and well-risen.
Allow the shells to cool before filling.
Using a serrated knife, slice the top off the pastry puffs and remove a little of the soft middle and stuff with mousse.
Smoked Salmon Mousse
Place smoked salmon in a blender or food processor, and blend until smooth.
Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper, and cumin.
Blend to desired consistency and begin stuffing the profiteroles.