Recipe By Jaxters
Ref: 689
Heading: Canapes & Nibbles
Cuisine: French
Food Type: Seafood
No of Portions: 20
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Ingredients & Prep
110 ml
Full fat Milk
55 g
Plain flour
40 g
Butter salted
2 Eggs
Filling
200 g
Cream cheese or Mascarpone
150 g
Smoked Salmon chopped fine
15 g
Fresh Dill chopped
2 tsp
Lemon juice
1/2 tsp
Freshly ground black pepper
1 pinch
Salt
Garnish
sprinkle
Fresh dill fronds
Method
Step 1
Pre-heat the oven to 200°C fan.
Step 2
Place butter in a saucepan then place on a low to med heat to melt, when melted add the flour & cook out for 5 mins stirring all the time with a wooden spoon, don't allow roux to colour.
Step 3
Take off the heat & allow to cool, then whisk in the milk until smooth, place back on the heat stirring roux paste constantly for another 2 mins.
Step 4
Allow the mixture to cool to warm, then put into a food mixer or in a bowl using a electric hand mixer, add half the number of eggs used & mix well, then add the rest to a smooth dough.
Step 5
Put dough into a pipping bag with large star nozzle, then squeeze out 3cm sizes dollops onto a non-stick baking sheet or on a silicon mat or on greaseproof paper leaving enough room 4cm gap for spread.
Step 6
When cooked remove from the oven & allow to cool, in the meantime place all the filling ingredients into a food processor & blitz to smooth, then cut the top off each bun & fill cavity with the filling & replace the top.
Step 7
Place on a serving platter & garnish.
Suggestion & Tips
You could try smoked cooked Haddock or any other seafood of choice.