Smoked Salmon & Cream Cheese Profiteroles with Herby Dressing
by Sarah Topps
Adapted from an recipe originally found on foodnetwork.com
This recipe is always a winner on a buffet at parties and it easy to make, adaptable, delicious and light and makes an excellent appetiser too. The recipe can easily be doubled as you can guarantee they will all go!
Makes 18 profiteroles
1/2 cup water
1/4 cup unsalted butter, cut into pieces
1/2 cup all-purpose flour
3 large eggs
3 tablespoons grated Parmesan
Large pinch freshly ground black pepper
Lage pinch cayenne pepper
8 ounces cream cheese, room temperature
1/4 cup thick cream
1 cup smoked salmon chopped into small pieces
Juice of 1/2 lemon
Zest of 1/2 lemon (fine)
Pinch of chilli powder or chilli flakes (to taste)
1/2 cup blue cheese gorgonzola/ danish blue or similar (optional)
Pinch salt and freshly ground black pepper
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves
1/2 cup parsley
1 cup olive oil
Juice of 1/2 lemon
Zest of 1/2 lemon
Freshly ground black pepper
1 cup chopped toasted walnuts, for garnish
For the Profiteroles:
Preheat the oven to 180oC/ 350 o F.
Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter & salt in a heavy medium saucepan over medium heat.
Bring to a boil, stirring until the butter melts.
Add the flour & stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time.
Stir in the Parmesan & cayenne & pepper.
Fill a piping bag (without nozzle) & pipe 18 small mounds of dough onto the prepared baking sheet, spacing 2 inches apart.
Bake until the profiteroles are puffed & golden, about 35 -45 minutes. Allow the profiteroles to cool completely.
For the Filling:
Place the cream cheese, blue cheese & cream in a medium bowl. Using an electric mixer, whip together the cheese & the cream. Stir in the smoked salmon, lemon juice & zest, chilli & salt & pepper. Set aside.
For the Herb Oil:
Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, lemon juice & zest, salt, and pepper. Transfer to a small bowl, cover with plastic wrap & set aside.
Using a serrated knife, cut 3/4 way through the top of the profiteroles.
Fill each profiterole with a large spoonful of the salmon & cheese mixture. Place the profiteroles on a serving plate, put the herb oil in the centre & sprinkle with walnuts.
We also make a vegetarian option replacing the smoked salmon with sun-dried tomatoes which is just as delicious.