SAVOURY PROFITEROLES WITH SALMON, MUSHROOM & FETA

Entertaining has never been so easy! Dont be scared of making your own profiteroles. Will a little elbow grease you can make delicious homemade party fare with a gourmet twist!

SAVOURY PROFITEROLES WITH SALMON, MUSHROOM & FETA

Makes approx. 20

Choux Pastry

130g plain flour

110g unsalted butter

1 cup water

4 eggs

1 tsp salt

 

Salmon Filling

200g mushrooms, sliced

1 tbs olive oil

1 small clove garlic

1 tbs water

2 spring onions, thinly sliced

200g Danish feta, crumbled

200ml crème fraiche

100g smoked salmon, chopped

2 tbs fresh dill, finely chopped

Salt & Pepper to taste

  1. Pre-heat oven to 200°c (fan-forced)
  2. To make the choux pastry, stir water, butter and sugar in a saucepan until butter has melted and the mixture starts to boil.
  3. Reduce heat then add flour. Stir vigorously until the mixture is smooth and comes away from the side. Remove from heat and set aside for 5 minutes to cool.
  4. Transfer the dough to a bowl and beat in the eggs really well, one at a time until mixture is smooth and well combined.
  5. Line two oven trays with baking paper. Transfer choux mixture to a piping bag with a 1 cm-diameter nozzle attached. Pipe evenly sized 4cm balls of the choux pastry onto non-stick baking sheets, leaving a space double that size between each one. Bake for 15 minutes then rotate baking trays. Reduce heat down to 180°c (fan-forced) Bake for another 20 minutes or until golden and firm. Leave them to cool in the oven with the door ajar. This helps them to become crisper.
  6. Meanwhile, heat olive oil in non-stick pan over medium heat. Add garlic, water and mushrooms and sauté until mushrooms have softened a little. Season with a little salt. Set aside to cool completely.
  7. In a bowl combine gently crème fraiche, crumbed feta, salmon, cooled sautéed mushrooms, spring onions and dill. Season with pepper and  extra salt if required.
  8. To assemble the profiterole- Using a small sharp knife, cut the top off each cooked choux bun. Spoon a good amount of filling into each choux bun, top with an extra sprig of dill then place the tops back on and serve.