Ingredients

  • Éclairs
  • 225 grams water
  • 70 grams butter, unsalted cut into pieces
  • 1 teaspoon dry mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne
  • 125 grams flour
  • 4 eggs room temperature
  • 110 grams smoked salmon, hot minced
  • 20 grams cheese, parmesan Regiano grated
  • 1 egg beaten
  • 1 teaspoon whipping cream
  • Filling
  • 170 grams cream cheese whipped
  • 55 grams sour cream
  • 150 grams smoked salmon, hot
  • 45 grams capers small
  • 5 grams fresh dill

Directions

1. Éclairs preheat oven to 425*F/210*C/GM 7 Slowly bring water, butter, mustard, salt and cayenne to a boil until butter melts. Remove from heat and dump in flour. Mix until dough forms a ball and leaves sides of pan. Cool slightly. Beat eggs into dough one at a time. Beat until smooth and shiny. Add enough egg until spoon dropping consistency. Fold in smoked salmon and parmesan cheese.
2. Spoon dough into a pastry bag. Pipe onto buttered double-thick cookie sheets in 2-inch lengths. Brush lightly with egg-cream glaze being careful not to let it run onto cookie sheets. Bake until puffed and nicely browned, about 25 minutes.
3. Slice in half and finish drying out the insides. Place on a wire rack to cool completely before filling.
4. Assembly Slice the éclairs horizontally into halves. Spread a thick layer of cream cheese on bottom of each éclair and lay a piece of salmon on top. Spread a thin layer of sour cream over salmon and top with a dab of caviar. Sprinkle with fresh dill. Serve immediately.

Notes
Serving Ideas:Original makes 60 whole Éclairs, 12 servings (x4.5)
Suggested Wine:change servings from 24 back to 12


Categories
Appetizer, cold
Keywords
Appetizer, cold
MacGourmet downloadSmoked Salmon Éclairs with Caviar. To import, drag image to your MacGourmet recipe box.