Salted salmon and cheese puffs with skyr

salted_salmon

Recipe by Silvia Monopoli

Salted salmon and cheese puffs with skyr are a tasty and original appetiser, perfect for special occasions. The delicate choux pastry casing holds a soft, savoury filling that is a perfect match for the smoked salmon, while fresh dill and a nice currant give it freshness.

The most beautiful and delicious finger food, a recipe that will give you great satisfaction.

Ingredients for 50 puffs

  • 150 g flour type 00
  • 250 g water
  • 100 g butter
  • 4 large eggs
  • 1 pinch of salt

For the cream

  • 800 g skyr cheese
  • Fresh dill to taste
  • Freshly ground pepper to taste

For the garniture

  • 250 g Norwegian smoked salmon
  • fresh dill to taste
  • Redcurrants to taste

Preparation

Pour the water and salt into a saucepan, add the cubed butter and bring to the boil.

Now add the flour in a sprinkling and stir with a spatula or a wooden spoon. Stir quickly, then cook the roux for 2-3 minutes, until a white patina has formed on the bottom of the pan.

Transfer the resulting mixture to a bowl or planetary mixer and leave to cool for a few minutes.

Incorporate the eggs, one at a time, when the first is well absorbed, you can add the second and so on.

Once you have incorporated all the eggs, you should obtain a smooth and consistent mixture.

Transfer the mixture into a pastry bag with a smooth nozzle and on a baking tray lined with parchment paper, make nuts of dough of about 3 cm in diameter.

Bake the puffs in a static oven preheated to 180° for the first 15 minutes and then at 160° for a further 10 minutes.

When the puffs are puffed and golden brown, turn off the oven, open the door and leave them in for another 10 minutes.

Remove them from the oven and let them cool.

In a bowl, mix the skyr cheese spread with the chopped dill and ground pepper.

Gently cut the puffs in half with a knife and fill with a teaspoon of the cheese mixture and a piece of smoked salmon.

Finally, garnish each puff with a little cream, a tuft of dill and a currant.

Place them on a tray and enjoy, perhaps accompanied by a glass of Moon Brut from Rosarubra, a sparkling wine characterised by an exceptional freshness of the primary aromas derived from the grapes and an elegant fine perlage.

Go to the Wine Sheet.

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