Pink Salmon Profiteroles

“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!”

Ingredients

  • butter
  • 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
  • Watercress

Method

  1. Finely dice the onion and garlic and cook in a small amount of butter until soft.
  2. Heat the milk.
  3. Melt 2 tbsn butter in a saucepan and stir in the flour cooking off for a minute.
  4. Slowly add warm milk to butter and flour, whisking constantly to remove lumps.  Keep stirring over a low heat until the sauce thickens.
  5. Add salt pepper and the curry powder then remove from the heat.
  6. 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.
  7. Refrigerate until needed.
  8. To serve warm the filling slightly and cut the tops off the profiteroles.
  9. Spoon the mixture into the profiteroles and garnish with watercress and dill.

 

Salmon Roulade

“This recipe is a little bit fiddly to put together but always impresses with its delicate look and classic combination of flavours.  Even though it takes a little longer to assemble at a catering event it’s well worth the wait.  Enjoy!”

Crepes

  • 2 cups milk
  • 2 eggs
  • 1 cup plain flour
  • pinch of salt
  • 1 tbsp melted butter
  • 2 tbsp chopped dill
  1. Beat together the milk and eggs.
  2. Add flour and salt and mix until combined.
  3. Stir in melted butter and chopped dill and let rest for an hour.
  4. Lightly butter a crepe pan and pour batter into the center, swirling until it fills the pan.  Turn crepe before it gets too much colour and cook the other side.  Should make up to 6 crepes.  Leave to cool.

Filling

  • 80g Crème fraiche
  • Zest from 1 lemon
  • Pinch of salt
  • 200g smoked salmon
  • Baby capers
  • Dill sprigs
  • Monkfish caviar
  1. Cut 2 ends of the crepes so you’re left with 2 flat sides and 2 round sides.
  2. Mix the crème fraiche, lemon zest and salt together and spread a thin layer over the cooled crepe.
  3. Top with smoked salmon until it comes 3/4 of the way up the crepe.
  4. Lay a row of baby capers at the bottom end and tightly roll the crepe up.  Wrap in cling film and refrigerate for 30 minutes.
  5. To serve unwrap the roulade and cut into 1.5cm rounds.  Top with a small dollop of crème fraiche, 2 baby capers, a sprig of dill and a small amount of the monkfish caviar.