salmon choux puffs
Salmon, butter, wine, and choux puffs. Need we say more? Okay, we wont! We will let these puffs speak for themselves. Well, they will try but you’ll eat them in two bites.
Happy Barking!
Recipe
Salmon + Choux
1 stick unsalted butter, cut into cubes
1 teaspoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
1 egg, for an egg wash
1/2 cup shredded parmesan
1/2 cup shaved parmesan, Romano, and asiago cheese
3 shallots
1/4 teaspoon salt
4 tablespoons white wine vinegar
1/2 cup of dry white wine
1 stick of butter, plus 2 tablespoons for salmon
2 teaspoons of lemon juice
1 1/2 tablespoons of fresh tarragon leaves
1 pound of salmon
Directions
Choux puffs
Preheat oven to 400F.
Combine butter, sugar, salt, and 1 cup water in a saucepan.
Bring to a boil. Once at a boil, remove from the heat.
Using a wooden spoon, quickly stir in the flour until combined. Return the pan to the stove.
Stirring continuously, cook the mixture until it pulls away from the sides. A film will form on the bottom and it will still take about 3 minutes.
Remove from the heat, add to the bowl of a stand mixer, and allow to cool for 3 minutes.
With the paddle attachment, mixing on low, add the eggs, one at a time. Allow one minute between mixing to ensure each egg is incorporated.
Add shaved parmesan, Romano, and asiago cheeses.
Transfer the pâte à choux to a pastry bag with a 1/2 inch plain round tip (or gallon size ziplock bag with no tip but a corner cut off).
Pipe 6 (3-inch) mounds on a parchment-lined baking sheet. TIP: pipe a small amount of dough onto the corners of the baking sheet under the parchment to keep the parchment from sliding.
Combine remaining egg with a pinch of salt, and brush the tops of each of the mounds. Sprinkle shredded parmesan over the mounds.
Bake 10 minutes at 400F. Reduce oven to 350 and allow to bake for 20 minutes more.
After 20 minutes, test to see if the puffs are done. Insert a sharp knife or toothpick and if it comes out clean they are done. If not, allow them to bake an additional 5 minutes and test again. Allow them to cool before filling.
Salmon
Preheat broiler.
Place a piece of aluminum foil onto a small baking sheet. Salt and pepper salmon. Dot the salmon with 2 tablespoons of butter. Broil salmon for 7 minutes. Remove from broiler and add to the bowl of a stand mixer. Beat for 30 seconds to flake the salmon.
Cook the shallots in a skillet with white wine, white wine vinegar, and salt. Reduce until almost all of the liquid is gone.
Add butter 1 tablespoon at a time and continue to reduce.
After the last tablespoon of butter, add lemon juice, tarragon, and salt and pepper to taste.
Add to the bowl of the stand mixer with the salmon. Mix for 30 seconds to 1 minute.
Slice the choux puffs in half, revealing the hollow center. Scoop the salmon mixture into the choux puffs.
Serve warm.
