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Prepare Cream Puff Pastries as indicated in the recipe

5 oz (100 g) smoked salmon
3 oz (100 g) 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
Puff Pastries Filled with Salmon Cream
Bigne’ alla Crema di Salmone
Cut the puff pastries in half. 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 it is reduced to a fine paste. Add cream, cheese, lemon juice, and lemon rind. Run the blade until all ingredients 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.

Appetizers >> Salmon Filled Puff Pastries