Smoked Salmon Eclair Recipe

Inspired by Bouchons Bistro

Time1h

Serves12

Choux Pastry with House smoked salmon.

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Ingredients

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Choux Pastry

1 cup water

1/2 cup Unsalted butter

1 cup 00 bread flour

4 pieces Large eggs

1/2 tsp Celtic sea salt

Smoked Salmon Filling

8 oz house smoked salmon

4 oz Cream cheese

1 tbs capers

1 tbs fresh dill

1 tsp ReaLemon lemon juice

Method

Choux Pastry Preparation

Make the Choux Pastry

In a medium saucepan, combine water, butter, and salt. Bring to a boil. Once boiling, remove from heat and add flour all at once, stirring vigorously until a dough forms. Return to low heat and cook for 1-2 minutes until the dough pulls away from the sides. Let cool slightly.

Incorporate Eggs

Add eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.

Pipe the Pastry

Preheat the oven to 400°F (200°C). Transfer the mixture to a piping bag and pipe 3-4 inch long eclairs onto a lined baking sheet.

Bake

Bake in the preheated oven for 25-30 minutes or until golden brown and puffed. Allow to cool completely.

Smoked Salmon Filling Preparation

Prepare the Filling

In a mixing bowl, combine the cream cheese, smoked salmon, capers, dill, and lemon juice. Mix until well blended.

Fill the Eclairs

Once the choux pastry is completely cooled, use a piping bag to fill each eclair with the smoked salmon filling.