Snel

Salmon mousse profiteroles

Recipe made with Snel cooking cream

Ingredients

  • 125ml water
  • 125ml milk
  • 95g butter
  • a pinch of salt
  • 125g normal flour
  • 4 eggs For the mousse
  • 200g smoked salmon
  • 150g cream cheese
  • 50ml Snel for Cooking
  • Chopped dill
  • Salmon roe
  • Capers (optional)

Serves 10

50 minutes

Preparation

  1. Put the milk, water, butter and a pinch of salt into a saucepan, and bring to the boil. When it is boiling, add flour and mix until the dough no longer sticks to the sides of the pan. Leave the dough to cool.
  2. Fold in the eggs, one by one. Let the dough stand for a few minutes. Pour the mixture into a piping bag, one with a star-tip nozzle.
  3. Line a baking tray with greaseproof paper, and pipe out small mounds with spaces between them. Pre-heat the oven to 180ºC and bake for 20 minutes or until they’re golden brown.
  4. Blend together all the mousse ingredients, along with Snel Cream for Cooking. Pour into a piping bag. Half-open the profiteroles, and fill using the piping bag. Decorate with salmon roe.