Salty fillings for profiteroles with salmon. Profiteroles with red fish and creamy curd cheese. Profiteroles with salmon and cream cheese - a recipe for a snack made from choux pastry with red fish and curd cream

Do you want to surprise your friends with a delicious dish? So tender that it just melts in your mouth? Try making profiteroles with creamy curd cheese and red fish - believe me, this dish will not go unnoticed.

To prepare profiteroles with red fish and cream cheese you will need:

Dough

• butter 120 g
• chicken eggs 3-4 pcs
• salt 1/4 tsp.
• water 200 ml
• flour 1 cup

Filling

• red fish fillet 300 g (almost any fish is suitable)
• sunflower oil 0.3 cups
• 1 onion
• wine vinegar 4 tbsp. spoons
• soy sauce 3 tbsp. spoons
• juice of 1 lemon
• parsley to taste
• dill to taste
• salt 2 tbsp. spoons
• sugar 1 tbsp. spoon
• ground black pepper to taste
• creamy curd cheese 300g
• cream 20% 150 ml

From this quantity of products you will get 20-25 profiteroles with filling.

Preparation

To prepare this dish, you can purchase ready-made lightly salted or smoked fish in the store. The finished fish will only need to be soaked in a mixture of soy sauce, wine vinegar and lemon juice. But fresh fish salted according to this recipe will turn out much tastier. In addition, if you take the whole fish, you can make an excellent soup or fish broth from the bones and fins. You can read about this and how to cut fish in the article.

So, let's get started. To quickly and tasty salt red fish, we only need salt, sugar and ground black pepper.

Cut the red fish fillet into small pieces of 2-3 cm, and, like breading, dip each piece into the mixture.

Then put all the pieces in a bowl and place under a small press for 1-2 hours.

After the red fish fillet is salted, it should be rinsed with cold boiled water. We drain the water.

Pour the washed fish with sunflower oil, add soy sauce, wine vinegar, and lemon juice.

Cut the onion into half rings or half rings.

Add the onion to the red uki fish fillet and mix everything well.

Cover and refrigerate for 1.5-2 hours

Preparing the filling

Finely chop the marinated fish, pieces no larger than 0.5 cm.

Wash the dill and parsley well, dry it a little and chop it not very finely.

Add chopped herbs to the fish and stir.

Place the curd cheese in a bowl with high edges and beat it with a mixer.

Then pour in the cream

Beat the resulting mixture until it becomes fluffy.

Mix fish with herbs and whipped cheese with cream.

Preparing profiteroles

Profiteroles are made from choux pastry. Previously, I was very afraid to take on choux pastry; it seemed to me that it was very difficult. But it turned out that the dough is prepared easily and quickly.

Cut the butter into small pieces, put it in a pan and add some salt.

Pour water into the pan and place it on the stove over medium heat.

Stirring occasionally, heat until the butter is completely dissolved.

When the butter has dissolved, add flour.

You need to pour the flour all at once and mix very quickly. After adding flour, the dough will be very dense and thick. Return to the stove and keep for about two minutes, stirring vigorously. As soon as the dough becomes homogeneous and easily lags behind the walls of the pan, remove immediately.

Let the dough cool slightly and begin to beat the eggs into it one at a time.

Beat in one egg and mix. We look at the consistency, and if the dough is still thick, beat in the next one. The dough should not run off the spatula, but it should not be too stiff. As soon as it begins to reach behind the spatula, it means there are enough eggs.

Grease a baking tray with oil or line it with baking paper. If you have a culinary syringe, then use it to form small buns.

If you don’t have a culinary syringe, then spoon out the dough, leaving a distance of 2-3cm between the buns, because the buns still have to rise in the oven. When spooning out the dough, dip a spoon in water. It will stick well. Place the baking sheet in the oven, preheated to 180-200°.

Bake for 20-30 minutes until the pieces are browned.

If you used a spoon, the buns will turn out approximately as in the photo below.

When the profiteroles have cooled, carefully cut them in half with a knife, but not all the way, and put the filling in the middle.

Ready-made profiteroles are served as a cold appetizer.

Believe me, they will not leave your guests indifferent!

As for me, profiteroles cannot be boring, and there are countless options for fillings for them. I offer my version of classic profiteroles with two favorite cheese fillings. Well, what would we do without lightly salted salmon?

Start cooking by salting the salmon for the filling, as it needs to be marinated. For this you will need fresh salmon (trout) 200-300 g, salt, soy sauce, bay leaf.

Cut the salmon, if there is a skin, remove it. Place a bay leaf on the bottom of the mold. Sprinkle the salmon thoroughly with salt. Don’t be afraid to oversalt, we need a quick marinade.

Place the salmon in a bowl, place the remaining bay leaf on top and pour soy sauce over it. It is better to use an airtight container so that you can turn it over so that the soy sauce marinade is evenly marinated on all sides. If not, stir the salmon periodically. Hide it in the refrigerator. This is a quick marinade, I always salt red fish with it. It’s better, of course, to leave it overnight (then you can take a little less salt), but if you don’t have time, an hour to an hour and a half is enough (but only when cutting the fish into small pieces, the whole piece will not marinate during this time).

Prepare the profiteroles. To do this, you need 4 eggs, 100 g of oil, 250 g of clean water, 180 g of sifted flour, 0.5 tsp. salt.

Boil water, add oil to it.

When the butter melts, add flour.

Mix well with a spatula, heat slightly, stirring constantly and remove from heat.

Let cool slightly so that the eggs do not cook and start mixing them in one at a time.

Mix each egg very well until completely smooth and silky.

Place the mixture into a pastry bag and place the profiteroles on a baking tray lined with greaseproof paper. I usually make it 3-4 cm in diameter.

Place the baking sheet in an oven preheated to 180 C for 35-40 minutes until browned.

Remove the finished profiteroles and let them cool. At this time you can prepare the filling.

I ran out of ricotta (homemade, which I usually use for this recipe), so I took two types of store-bought cheeses - classic processed maazdam and cream cheese with herbs. Take a cheese that is softer and not sharp in taste; then the profiteroles will turn out exceptionally tender. Cut the marinated salmon into small pieces.

Mix different fillings with salmon in 2 bowls.

Carefully cut the cooled profiteroles in half. It is desirable, of course, that the cap be smaller than the bottom, but look at the shape of your profiteroles so that it would be convenient to fill.

Fill the lower part with different fillings in equal proportions.

Close the top and place on a plate.

Profiteroles can be prepared in advance a day or two before the holiday. Hide them in a bag so they don’t dry out, and fill them before serving.

Bon appetite!

Cooking time: PT02H10M 2 hours 10 minutes

Profiteroles are custard cakes, hollow inside and bland in taste. The fillings can be fruits, creams or pates. Today our filling will be salted salmon and cream cheese, and as a result we will get a wonderful appetizer and decoration for the holiday table. The combination of salmon and cheese makes the filling very tender.
Working with choux pastry is not difficult; the most important condition is good wheat flour with a high starch content.

Taste Info New Year's recipes / Buffet appetizers

Ingredients

• For the test:
• 150 g butter
• 200 ml water
• 1/4 tsp. salt
• 4 eggs
• 120 g flour
• For filling:
• 150 g lightly salted salmon
• 150 g cream cheese

How to make snack profiteroles with salmon and cheese

Cut the butter into pieces and let it melt a little. It is best to use an 82% butterfat oil, as butter that contains a lower percentage of fat will contain additional moisture.


Pour water into a saucepan, add salt and oil and put on fire.


Stir until the oil is completely dissolved. Remove from heat and add sifted flour.
It is necessary to sift the flour, as this helps to remove impurities, dry it and enrich it with oxygen, which will create a cavity inside the profiteroles.
Return the pan to the stove and cook over low heat until the dough begins to pull away from the walls of the pan. Stir all the time with a wooden spatula.

When the dough completely lags behind the walls and forms into a ball, remove from heat and add one egg at a time, mixing quickly and thoroughly, not allowing the white to curl.
Place the dough in a pastry bag and place it on a baking sheet lined with parchment; there is no need to grease the parchment with oil.
If you don’t have a pastry bag, you can pipe it with a spoon. We make an indent of a few centimeters so that during baking, the profiteroles increase in size and do not stick together.
Place the oven in a preheated oven at 200 degrees and bake the profiteroles for about 30-35 minutes.

Prepare the filling - finely chop lightly salted salmon and mix it with cheese, you can add chopped dill. Mix the filling well.


When the profiteroles have cooled, cut off the top not completely and fill it with filling, closing it with a “lid” on top.
The result is a tasty and appetizing appetizer; profiteroles with red fish and cream cheese can be placed on any holiday table.

Cooking time:

Number of servings:

Ingredients:

• For the test
• Butter – 150 grams
• Purified water – 200 grams
• Fine salt - on the tip of a teaspoon
• Homemade chicken eggs - 3-4 pieces
• Wheat flour – 120 grams
• Parchment

• For filling
• Lightly salted red fish fillet (can be smoked) - 200 grams
• Cream cheese – 200 grams
• Dill greens - ¼ bunch

Profiteroles We will prepare it from choux pastry, which can be baked several days before the holiday, and then, immediately before the start of the holiday, prepare the filling and fill the profiteroles within a few minutes. In this way you will save some of your time and your guests festive table, buffet, banquet feed the delicious cold snack “Profiteroles”. If you have time, then of course in this case you can cook everything at once. We will prepare the filling from red fish fillet (salmon, pink salmon, trout), cream cheese, dill. We cut the profiteroles into two parts, but not completely, so that they open in the form of a shell and fill them with filling. See how simple it is. And now let’s move on to the recipe with photos, step-by-step preparation of the Profiteroles dish.

1. How to cook profiteroles with red fish and cheese - Recipes with photos, step-by-step preparation of the dish:
   The first thing we will do is prepare the choux pastry for the profiteroles. To do this, pour water into the pan, add salt, butter, put it on high heat and wait until the butter melts. Turn off the heat, add sifted flour in small portions, stirring constantly until smooth. Turn on the heat to low, and stirring constantly, wait until the choux pastry begins to peel off from the pan, then remove from the heat. Let the dough cool and beat in the chicken eggs one at a time, after each beat in, stir the choux pastry until smooth, as in the photo. The recipe for choux pastry for profiteroles is ready.
2. Place parchment on a baking sheet. We put the dough in a pastry bag, if you don’t have one, then read -. You can use regular 2 teaspoons, which should be dipped in water, and then take a lump of dough that would fit in a teaspoon and place it on baking paper. Squeeze out molds from a pastry bag with a diameter approximately the same as the volume of a teaspoon, as in the photo. Since the dough tends to increase three times during baking. Preheat the oven to 200 degrees and bake the profiteroles for 20 minutes until a tender golden brown crust forms. Remove from the oven and let cool.
3. While the profiteroles are baking, prepare the filling. In the filling recipe, cut the fish into small cubes, as in the photo.
4. Mix red fish cubes with finely chopped herbs and cream cheese, as in the photo. Stir until smooth.
5. Cut the cooled ones profiteroles, so that we get a shell and stuff it with the filling, as in the photo. Place on a platter and serve