Bigne’ alla Crema di Salmone - Puff Pastries Filled with Salmon Cream
* 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 ingredients are fully combined and the paste is very smooth. Season with salt and pepper to taste.
* Cut in half the puff pastries. Fill them with the salmon cream, using a teaspoon or pastry bag.
* Garnish with pieces of salmon and a parsley leaf.
* Add cream, cheese, lemon juice, lemon rind. Run the blade until all ingredients are fully combined and the paste is very smooth. Season with salt and pepper to taste.
* Cut in half the puff pastries. Fill them with the salmon cream, using a teaspoon or pastry bag.
* Garnish with pieces of salmon and a parsley leaf.
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