SMOKED SALMON CHOUX PUFFS
These Bigné Mignon choux puffs are brilliant for entertaining, as they’re suitable for both sweet and savoury applications. They’re super crisp, so can easily be made ahead and chilled in the fridge until ready to serve.
Ingredients
2 Tbsp olive oil
½ fennel bulb, finely chopped, fronds reserved
Zest of ½ lemon
3 Tbsp capers, roughly chopped
1 tub Aoraki smoky salmon spread
2-3 Tbsp crème fraîche
100g Aoraki cold smoked salmon
1 packet Biscottificio Mascolo Bigné Mignon choux puffs
Method
Heat the oil in a frying pan. Add the fennel and cook over a low heat until softened, about 6-8 minutes. Set aside to cool. Mix with the lemon zest, finely chopped fennel fronds, capers, smoky salmon spread, and crème fraîche. Season with salt and pepper to taste.
Heat the oil in a frying pan. Add the fennel and cook over a low heat until softened, about 6-8 minutes. Set aside to cool. Mix with the lemon zest, finely chopped fennel fronds, capers, smoky salmon spread, and crème fraîche. Season with salt and pepper to taste.
Allow to sit for 30 minutes in the fridge before serving, so the choux softens slightly.