Hot Smoked Salmon Choux Buns
Recipe
Serves 20
Ingredients:
- Sysco Essentials Hot Smoked Salmon Flakes (400g)
- Philadelphia Original Soft White Cheese (80g)
- Green Valley Dairy Crème Fraîche (40g)
- Colman’s Horseradish Relish (15g)
- Sysco Classic Lemon Juice (30ml)
- Herb Bunched Dill (15g)
- Premium Large Chives Bunch (15g)
- Maldon Sea Salt Flakes (3g)
- Sysco Classic Cracked Black Pepper (3g)
- Brakes Profiterole Shells (250g)
Preparation:
- Defrost hot smoked salmon in a controlled environment.
- Wash and chop dill sprigs.
- Wash and chop chives.
Method:
- Put hot smoked salmon in food processor and blitz with the cream cheese, crème fraiche, horseradish sauce and lemon juice.
- Add chopped dill and chives and season with seasalt and cracked black pepper.
- Leave to rest in fridge for a couple of hours.
- Fill mix into piping bags. Make small hole in base of profi teroles and pipe full of the hot smoked salmon & cream cheese pate.
- Serve as a savoury alternative on an afternoon tea.