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Salted beignets with salmon

Salted beignets with salmon



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Salmon beignets recipe from of 05-12-2012 [Updated on 20-06-2016]

Hello everyone, this morning I give you the recipe to prepare savory puffs stuffed with a cream of fresh cheese and smoked salmon. Savory puffs are an ideal appetizer to serve during an important dinner and for sure I will prepare them again this year to include them among the appetizers of the Christmas menu since they are quick enough to prepare and are always appreciated by everyone. This morning I am in pieces I have returned from another bad night, Elisa has a cough that does not give her up and during the night she does not rest, I and Ivano are affected and between colds and sore throats we are knocked out, we all moved and three at my mom's house for a few days to get some support and be close to the office so we can wake up a little later and catch up on some sleep at least in the morning. The puppy for 2 mornings is with my father who offered to babysit so as not to let her go out and get cold and so we are trying to face this wave of flu that hit us;) Okay, now I run away, I'm going to get ready a cup of milk and honey, take a flu shot and try to start the day, kisses to whoever passes by

Method

How to make salted salmon puffs

Pour the water, butter and a pinch of salt into a saucepan

As soon as the water starts to boil, remove the pot from the heat and add the flour until it rains

mix in order to avoid lumps
When the flour is incorporated into the dough, put the pot back on the heat and stir the mixture vigorously with a wooden spoon

the mixture will become firm and ready when it comes off the walls, forming a ball.

Now remove the mixture from the heat and let it cool
Add the eggs one at a time waiting for one to be incorporated before adding the next

At this point put the choux pastry is ready


Pour the choux pastry into a pastry bag and form beignets on the baking sheet lined with parchment paper

Bake the beignets in a preheated oven at 180 degrees for 20 minutes. Take the beignets out of the oven and let them cool

In the meantime, prepare the salmon filling by working the cheese with the chopped herbs and the chopped smoked salmon.

Fill a syringe for sweets with the filling obtained and with a long and thin spout pierce each salty beignet and fill with the salmon cream

Serve your salted beignets with salmon decorating them with a smoked salmon Rossellina that you will place on the surface of each cream puff


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