Delicious UK - (12)December 2020

Smokedsalmon

chouxpuffs

MAKESAROUND20.HANDS-ONTIME

40 MIN,OVENTIME27-33MIN,PLUS

COOLING AND 1 HOUR CHILLING

USE

UP...

Smokedsalmon,cream

cheese,souredcream

orcrèmefraîchefor

fancyNewYear’sEvenibbles

MAKE

AHEAD

Freezeunfilledchouxbuns

inanairtightcontainerfor

upto3 months.Defrost,

thenreheatina moderateoven

tocrispupbeforefilling.

FOOD

TEAM’S

TIP

Thisrecipeforchouxbuns

iseasilydoubledif you

want to fill your freezer.

• 50gsmokedsalmon, cut
  into1cmpieces


• 60gcreamcheese


• 25gsoured cream or crème
  fraîche


• Smallhandful chives, finely
  chopped


• 1 freshthymesprig, leaves
  picked,chopped


• ½tbspfinelychoppedfresh
  tarragonorothersoftherb


• Finelygratedzest and
  juice½orange


• Microherbs or cress
  to serve

FORTHECHOUXPASTRYBUNS

• ½tbspcastersugar


• 35gunsaltedbutter


• 45gplainflour


• 1 mediumfree-range egg,
  beaten

YOU’LLALSONEED...

• 2 largeoventrays,greased
  andlinedwithcompostable
  bakingpaper;pipingbag,the
  endsnippedofforfittedwith
  a small round nozzle

1 Forthechouxpastry,put60ml

water,thesugar,butteranda pinch

ofsaltina smallsaucepanovera

mediumheatuntilthebutterhas

melted,thenbringtoa simmer.

Removefromtheheat,thenuse

a balloonwhisktorapidlywhiskin

theflourtoforma smoothdough,

switchingtoa woodenspoonto

makethemixtureeasiertostir

asit thickens,if youlike.Whenthe

doughcomesawayfromthesides

ofthesaucepan,scrapeit into

a mixingbowl,spreadingit upthe

sidestocoolmorequickly,then

setit asidetocoolfully.

2 Heattheovento180°C/160°Cfan/

gas4.Oncethemixturehascooled,

vigorouslybeatintheegg

a littleata time,ensuringeach

spoonfulisfullyincorporated

beforeaddingmore.Onceallthe

egghasbeenadded,beatfor

anotherminuteorso until the

mixtureisglossy.

3 Transferthechouxmixture

toa pipingbag,thenpipeabout

20 walnut-sizeballsontothe

preparedtrays,leavinga gap

betweeneachchouxpufftoallow

ittoexpandwhilebaking.

4 Bakethechouxbunsfor25-30

minutesuntillightbrownandcrisp.

Usinga small,sharpknife,makea

holeinthebaseofeach,then

returntothetrayhole-sideupand

bakeforanother2-3minutestodry

outslightly.Coolandsetasideuntil

readytouse(seeMakeAhead).

5 Putthesmokedsalmon,cream

cheese,souredcream/crème

fraîche,herbsandorangezest

ina bowl.Addsomeoftheorange

juice,thentasteandaddmore

if youthinkit needsit.Stirto

combine,thenseasontotaste.

Chillfor1 hourtofirmupa little.

Usinga smallserratedknife,

halvethepuffsandfilleach

basewith1 tspsalmonmixture.

Scatteroverthemicroherbsor

cress,topwiththeother half and

servestraightaway.

PERPUFF(FOR20)42kcals,2.9g

fat(1.7gsaturated),1.4gprotein,

2.5gcarbs(0.7g sugars), 0.1g salt,

0 .1g f ib r e

Curriedseafoodcroissants

MAKES 6. HANDS-ON TIME 10 MIN

USE

UP...

Cookedseafoodsuchasprawnsand

salmonfora tastybrunchdish– ideal

forthemorningafterthemainevent

FOOD

TEAM’S

TIP

Gentlyrefreshcroissantsina lowoven

andmakethefillingastheycool.Orbake

croissants from the freezer, fresh to order.

• ¼bunchchives,finelychopped


• 2 tspmildcurrypowder


• Juice½lemon


• 225ggood-qualitymayonnaise


• Pinchcastersugar


• 300gleftovercookedsustainable seafood such as
  prawnsorsalmon,chopped


• ¼iceberglettuce,trimmed,leavesseparated


• 6 largecroissants,splitandgentlywarmed(seetip)


• Freshcorianderandready-made crispy shallots
  or onions to garnish

1 Combinethechives,currypowder,lemonjuice,

mayonnaiseandsugar.Stirintheseafoodand

seasonwithsaltandgroundblackpeppertotaste.

2 Slicethelettuceleavesinhalfanddivideamong

thewarmcroissants.Filleachcroissantwith

a spoonfuloftheseafoodmixture,thentopwith

corianderandcrispyshallots/onionstoserve.

PERCROISSANT575kcals,42.5gfat(9.1gsaturated),

14.9gprotein, 31.7g carbs (5.4g sugars), 1.3g salt,

3 .1g f ib r e

86 deliciousmagazine.co.uk