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Prepare Cream Puff Pastries as indicated in the recipe
5 oz (100 gr) smoked salmon
3 oz (100 gr) mascarpone cheese
1/4 cup (60 cc) whipping cream
half lemon juiced
1 teaspoon grated lemon rind
salt and pepper
curly parsley leaves for garnishing
5 oz (100 gr) smoked salmon
3 oz (100 gr) mascarpone cheese
1/4 cup (60 cc) whipping cream
half lemon juiced
1 teaspoon grated lemon rind
salt and pepper
curly parsley leaves for garnishing
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Bigne’
alla Crema di Salmone
Puff Pastries Filled with Salmon Cream
alla Crema di Salmone
Puff Pastries Filled with Salmon Cream
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Cut in half the puff pastries. Fill them with the salmon cream, using a teaspoon or pastry bag.
Reserve some of the salmon for garnishing. Place the salmon in a food processor fitted with a blade. Run the blade until reduced to a fine paste. Add cream, cheese, lemon juice, lemon rind. Run the blade until all ingredientas are fully combined and the paste is very smooth. Season with salt and pepper to taste.
Garnish with pieces of salmon and a parsley leaf.