Smoked Trout Puffs

Unusual, different, simple, and delicious. A snack with imagination that will take us to the world of wonderful flavors.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 35

Ingredients

Dough

  • 2.5 dl Water

  • 80 g Butter, unsalted

  • 1 pinch Salt, table

  • 200 g Wheat flour, white, multi-purpose

  • 5 pieces Egg, fresh

Filling

  • 250 g Cheese, Roquefort

  • 250 g Cheese, creamy

  • 1.25 dl Milk, skimmed

  • 3 pinch Salt, table

  • 0.25 teaspoons Spices, pepper, red or cayenne

  • 1 pinch Spices, nutmeg, ground

  • 80 g Radish

  • 0.5 bouquet Dill, fresh

  • 120 g Fish, trout

Steps

  1. First, prepare the choux pastry. Place a pot on the stove, add water, butter, and salt, and wait for the water to boil. Sift the flour into the boiling water and stir vigorously with a wooden spoon until the dough separates from the pot and the spoon. Remove the pot from the heat and let the dough cool slightly.

  2. Preheat the oven to 200 degrees Celsius. Beat the eggs and mix them into the cooled dough. After each egg is added, mix the dough well until it becomes smooth again. Prepare two baking trays and line them with parchment paper. Fill a piping bag or a squeeze bottle with the prepared dough, then pipe about 35 puffs onto the parchment paper.

  3. Place the trays in the preheated oven for 10 to 15 minutes. Remove the baked puffs from the oven and let them cool. While the puffs are cooling, prepare the filling. Thoroughly wash the dill sprigs, shake them dry, and trim them if necessary so they are not too long. Finely chop three sprigs of dill, and save the rest for decoration. Press the Roquefort through a sieve, add the cream cheese and milk, and mix all the ingredients well. Season to taste with salt, white pepper, nutmeg, and the chopped dill.

  4. Thoroughly clean the smoked trout and cut it into smaller pieces. Wash and clean the radishes as well, then slice them into rounds. Cut the cooled puffs in half, and fill a piping bag with the prepared filling, which you pipe onto the bottom halves of the puffs. Place pieces of smoked trout, radish slices, and dill sprigs on top of the cream. Then cover the puffs with the other half of the pastry.

  5. Arrange the prepared snacks on a platter and serve them to your guests.

Nutrition Information (Per 100g)

  • Calories: 294.83 kcal
  • Fat: 20.88 g
    • Saturated Fat: 11.79 g
  • Carbohydrates: 13.84 g
    • Sugars: 0.57 g
  • Protein: 10.32 g
  • Fiber: 0.33 g

Advice

Instead of Roquefort, you can also use another type of cheese.