“Sometimes I try new things on my catering menu that look fabulous on the plate but are time-consuming to produce and hard to get out to the public quickly. That’s when I fall back on old standards that have worked for years but add a small twist. This recipe has been made by my mum for years as a filling for vol au vents. We always loved it and she could never make enough of them to satisfy us. With a couple of small twists I’ve turned it into a bite-size canape that looks great and tastes fabulous. For this recipe I buy a bag of 20 small profiteroles for about $4.50. (No point making them for that price!) Here’s to those retro recipes that never go out of fashion. Enjoy!”
- 1 small red onion
- 3 cloves of garlic
- 1 1/2 cups of milk
- 3 tbsn plain flour
- 1 tbsn Keens curry powder
- salt and pepper
- 1 x 400g tin red or pink tuna
- Zest of 1 lemon
- 3 tbpn baby capers
- Fresh dill
- 20 small profiteroles
- Finely dice the onion and garlic and cook in a small amount of butter until soft.
- Heat the milk.
- Melt 2 tbsn butter in a saucepan and stir in the flour cooking off for a minute.
- Slowly add warm milk to butter and flour, whisking constantly to remove lumps. Keep stirring over a low heat until the sauce thickens.
- Add salt pepper and the curry powder then remove from the heat.
- Crumble the salmon and remove any skin and bones. Add to the white sauce and stir through with the lemon zest, finely diced dill and capers.
- Refrigerate until needed.
- To serve warm the filling slightly and cut the tops off the profiteroles.
- Spoon the mixture into the profiteroles and garnish with watercress and dill.