Recipes
Smoked Salmon Fritters and Dill Cream Cheese
These bite-sized smoked salmon fritters offer a savoury twist on traditional pastries. The choux pastry base is studded with red onion, herbs, and flakes of smoked salmon. Make the dill cream cheese filling ahead of time for easy assembly. Serve warm from the oven or at room temperature for a crowd-pleasing appetizer.
Serves
30
Prep Time
20 min
Cook Time
5 min
Print RecipeIngredients
Salmon Fritters
- 200 g Water
- 100 g butter
- 140 g flour
- 5 eggs
- 60 g Red onion, diced
- 1 Clove garlic, chopped
- 30 g Parsley, chopped
- 25 g Salt
- 30 g Tarragon, chopped
- 500 g Smoked salmon
Dill Cream Cheese
- 250 g Cream cheese
- 100 g 35% cream
- 50 g Lemon juice
- Large pinch salt
- 20 g Dill, chopped
Instructions
Salmon Fritters
- Step 1
Bring milk and butter to a boil, add in flour and cook for 2 minutes.
- Step 2
Place mixture in a stand mixer with a paddle attachment and add in eggs one at a time until completely emulsified. Add in all other ingredients. Let beat for 8-10 minutes until very glossy.
- Step 3
Spoon mixture onto a baking sheet and bake at 375°F (190°C) for 8-10 minutes. It will puff up like a profiterole. Set out to cool.
Dill Cream Cheese
- Step 1
Place all ingredients in a stand mixer and turn on low speed
- Step 2
Let mix until it all comes together into a smooth mixture. *Note: It might take some time to warm up to mix properly.
- Step 3
Cut fritters in half and stuff with cream cheese mixture.
- Step 4
Drape smoked salmon overtop and garnish with chopped chives.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 120 |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 5 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 6 g |
| Sodium | 536 mg |
