How fun and beautiful are these savory profiteroles with a creamy salmon filling at a party!
Heat the oven to 200 degrees. Put the water in a pan and heat it. Add the butter and let it melt. Sift in the flour and a pinch of salt and stir with a wooden spoon. Let the mixture cook on low heat for a few minutes. Mix in the eggs one at a time with a whisk. The result is a sticky batter. Spoon this into a piping bag and make piles of about 3 cm in diameter on the baking tray, leaving enough space between the profiteroles. Bake the profiteroles for about 20 minutes until they are cooked and slightly brown. Do not open the oven door in between and when they are ready, leave the oven door ajar for at least 10 minutes. This will prevent them from collapsing.
Meanwhile, make the salmon mousse: Drain the canned salmon and remove any bones. Puree the salmon in a food processor with the lemon juice. Fold the salmon into the cream cheese with a spoon. If you mix the cream cheese in the food processor, the mixture will become too thin. Season the mousse with some finely chopped fresh dill, pepper, salt and cayenne pepper. Cut the profiteroles when they have cooled down and fill them with the salmon mousse using a spoon. Garnish with an extra sprig of dill. Serve immediately or store in the refrigerator.
Source: Leukerecepten by leukerecepten-nl.
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