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Smoked Salmon ECLAIRSMakes: 8 éclairsChic, indulgent, and a little flirtyPart 1:
Choux Pastry Ingredients250 ml water or milk
115 g butter½ teaspoon salt½ teaspoon black pepper125 g all-purpose flour4 large eggsMethod1. Preheat oven to 200°C.Line a baking tray with grease-proof paper.2. In a medium saucepan, combine water, milk, butter, salt, and pepper.Bring to a gentle boil.3. Add all flour at once, stirring vigorously until a smooth ball forms.Cook 1–2 minutes more to dry slightly.4. Cool 5–10 minutes. Beat in eggs one at a time until the dough is thick, smooth, and glossy.5. Transfer to a piping bag with a large round nozzle. Pipe logs (~10–12 cm long) onto the tray.6. Bake 200°C for 25 minutes, then reduce to 175°C for 5–10 minutes until golden and just set.
7. Cool completely, then pierce tops to release steamPart 2: Smoked Salmon & Cream Cheese FillingIngredients150 g smoked salmon, finely chopped100 g cream cheese, softened2 tablespoons sour cream or crème fraîche1 teaspoon lemon zest1 teaspoon fresh lemon juice1 tablespoon chopped fresh dill (+ extra for garnish)½ teaspoon finely grated horseradish (optional)Salt and freshly ground black pepper, to tasteMethod1. Mix salmon, cream cheese, and sour cream in a bowl until smooth.2. Fold in lemon zest, lemon juice, dill, and horseradish. Adjust seasoning carefully.3. Chill for at least 30 minutes for flavour melding and firmer piping.Part 3: Assembly1. Fill a piping bag with the chilled smoked salmon cream cheese mixture.2. Pipe generously into cooled éclairs by inserting the nozzle into the pierced hole or cutting a small slit on the side.3. Garnish with a tiny sprig of dill, a curl of lemon zest, or a few microgreens.4. Serve immediately, or keep chilled until ready to impress your guests.
5.

Smoked Salmon ECLAIRSMakes: 8 éclairsChic, indulgent, and a little flirtyPart 1:
Choux Pastry Ingredients250 ml water or milk
115 g butter½ teaspoon salt½ teaspoon black pepper125 g all-purpose flour4 large eggsMethod1. Preheat oven to 200°C.Line a baking tray with grease-proof paper.2. In a medium saucepan, combine water, milk, butter, salt, and pepper.Bring to a gentle boil.3. Add all flour at once, stirring vigorously until a smooth ball forms.Cook 1–2 minutes more to dry slightly.4. Cool 5–10 minutes. Beat in eggs one at a time until the dough is thick, smooth, and glossy.5. Transfer to a piping bag with a large round nozzle. Pipe logs (~10–12 cm long) onto the tray.6. Bake 200°C for 25 minutes, then reduce to 175°C for 5–10 minutes until golden and just set.
7. Cool completely, then pierce tops to release steamPart 2: Smoked Salmon & Cream Cheese FillingIngredients150 g smoked salmon, finely chopped100 g cream cheese, softened2 tablespoons sour cream or crème fraîche1 teaspoon lemon zest1 teaspoon fresh lemon juice1 tablespoon chopped fresh dill (+ extra for garnish)½ teaspoon finely grated horseradish (optional)Salt and freshly ground black pepper, to tasteMethod1. Mix salmon, cream cheese, and sour cream in a bowl until smooth.2. Fold in lemon zest, lemon juice, dill, and horseradish. Adjust seasoning carefully.3. Chill for at least 30 minutes for flavour melding and firmer piping.Part 3: Assembly1. Fill a piping bag with the chilled smoked salmon cream cheese mixture.2. Pipe generously into cooled éclairs by inserting the nozzle into the pierced hole or cutting a small slit on the side.3. Garnish with a tiny sprig of dill, a curl of lemon zest, or a few microgreens.4. Serve immediately, or keep chilled until ready to impress your guests.
5.

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