Why This Savory Salmon Choux Recipe is a Must-Try
Picture this: a buttery, golden choux pastry filled with creamy avocado and fresh Scottish salmon. Sounds fancy, right? But trust me, it’s easier than you think! I first made this Savory Salmon Choux for a friend’s birthday brunch, and it was an instant hit. Not only does it look impressive, but the flavors are also a perfect balance of rich, tangy, and fresh. Whether you’re hosting a dinner party or just craving something special, this recipe will elevate your table in no time.
The Story Behind the Paris-Brest Salé
The Paris-Brest is traditionally a sweet French pastry shaped like a wheel, inspired by the famous cycling race between Paris and Brest. Over time, creative chefs decided to give it a savory twist, and voilà—the Paris-Brest salé was born. My version swaps out sugary fillings for a luscious avocado cream and delicate Scottish salmon. It’s a nod to classic French cuisine with a modern touch that works beautifully as an appetizer or light meal.
Why You’ll Love This Recipe
This dish is all about simplicity meeting elegance. The combination of flaky choux pastry, velvety avocado cream, and luxurious smoked salmon creates layers of texture and flavor. Plus, it’s quick to prepare—perfect for busy hosts who still want to impress. And let’s not forget how versatile it is! Whether you’re feeding family or entertaining guests, this Savory Salmon Choux fits the bill every time.
Perfect Occasions to Serve This Dish
Planning a holiday brunch? Hosting a bridal shower? Or maybe you just need something chic for a cozy date night at home? This recipe shines in all these scenarios. Its bite-sized portions make it ideal for cocktail parties, while its refined taste suits formal dinners. I’ve even served it as a Mother’s Day treat, and my mom couldn’t stop raving about it!
Ingredients List
- For the choux pastry:
- 75 g of flour
- 50 g of butter
- 2 eggs
- 120 ml of water
- A pinch of salt
- For the filling:
- 2 ripe avocados
- 150 g of fresh cheese (like cream cheese)
- 200 g of Label Rouge Scottish smoked or marinated salmon
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Fresh chives for garnish
Substitution Options
No Scottish salmon on hand? Any high-quality smoked salmon will do. If you’re vegan, swap the salmon for roasted red peppers or marinated tofu. For the cream cheese, try Greek yogurt or cashew cream for a lighter option. Instead of chives, parsley or dill adds a fresh twist. And if you’re gluten-free, use a gluten-free flour blend for the choux pastry—it works surprisingly well!
Step 1: Preparing the Choux Pastry
Preheat your oven to 180°C (350°F). In a saucepan, bring water, butter, and a pinch of salt to a boil. Once boiling, remove from heat and add the flour all at once. Stir vigorously until the dough comes together into a smooth ball. Return the pan to low heat and keep stirring for another minute to dry out the dough slightly. Pro tip: Don’t skip drying the dough—it helps the pastry puff up beautifully during baking!
Step 2: Adding Eggs to the Dough
Transfer the dough to a mixing bowl and let it cool for a few minutes. Crack in the eggs one at a time, mixing thoroughly after each addition. The dough might look curdled at first, but keep going—it will come together into a glossy, pipeable consistency. Spoon the mixture into a piping bag fitted with a round nozzle and pipe rings onto parchment-lined baking sheets. Bake for 25–30 minutes until golden brown and hollow-sounding when tapped. Let them cool completely before slicing.
Step 3: Making the Avocado Cream Filling
In a bowl, mash the avocados until smooth. Add the fresh cheese, lemon juice, salt, and pepper. Whisk everything together until you have a silky, pale green cream. Taste and adjust seasoning as needed. Chef’s tip: A squeeze of extra lemon juice keeps the avocado from browning too quickly.
Step 4: Assembling the Savory Salmon Choux
Cut the cooled choux rings in half horizontally. Spread a generous layer of avocado cream on the bottom halves, then arrange slices of salmon on top. Place the top halves back on to complete the sandwich. Garnish with chopped chives for a pop of color. Your masterpiece is ready to serve!
Timing Breakdown
- Preparation Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 55 minutes
Chef’s Secret
To ensure your choux pastry puffs perfectly, avoid opening the oven door while it’s baking. The steam trapped inside is what makes the dough rise. Also, poke a tiny hole in each ring after baking to release excess steam—this prevents sogginess.
An Interesting Fact About Scottish Salmon
Did you know that Scottish salmon is often labeled “Label Rouge”? This prestigious certification guarantees exceptional quality and sustainable farming practices. So when you choose Scottish salmon, you’re not only treating yourself but also supporting responsible producers.
Necessary Equipment
- Piping bag and round nozzle
- Baking sheet and parchment paper
- Mixing bowls
- Whisk or fork
- Knife and cutting board
Storage Tips
If you have leftovers (which is rare!), store the components separately. Keep the choux pastries in an airtight container at room temperature for up to two days. Refrigerate the avocado cream and salmon separately, tightly wrapped. Reassemble just before serving to maintain freshness. Avoid freezing, as the textures won’t hold up well upon thawing.
For longer storage, freeze unbaked choux rings on a tray, then transfer them to a freezer bag. When ready to bake, simply pop them in the oven straight from frozen, adding a couple of extra minutes to the cooking time.
Always assemble these treats close to serving time. The acidity in the avocado cream can soften the pastry over time, so keeping things separate ensures optimal texture and flavor.
Tips and Advice
- Use very ripe avocados for the creamiest filling.
- Chill the assembled pastries briefly before serving to firm up the filling.
- Experiment with different herbs like basil or mint for unique flavors.
Presentation Ideas
Arrange the filled choux rings on a platter lined with edible flowers for a wow-worthy centerpiece. Alternatively, serve them individually on small plates with a drizzle of olive oil and a sprinkle of sea salt. For a rustic vibe, place them on a wooden board alongside lemon wedges and herb sprigs.
Healthier Alternatives
- Low-Carb Version: Swap the choux pastry for baked portobello mushroom caps. Fill with the same avocado cream and salmon.
- Vegan Option: Replace salmon with marinated artichoke hearts and use cashew cream instead of cheese.
- Gluten-Free: Use a gluten-free flour blend for the pastry dough.
- Lightened-Up: Substitute Greek yogurt for cream cheese to reduce calories.
- Spicy Twist: Add diced jalapeños to the avocado mix for a kick.
- Herbaceous Delight: Mix finely chopped dill or tarragon into the filling for added fragrance.
Common Mistakes to Avoid
Mistake 1: Skipping the Drying Step
After making the dough, don’t rush to add eggs without letting the moisture evaporate. Properly dried dough ensures airy, fluffy choux pastry. Pro tip: Stir continuously over low heat for about a minute post-boiling.
Mistake 2: Overfilling the Piping Bag
Overfilling can lead to uneven shapes and messy edges. Fill your piping bag halfway for better control. Practice makes perfect!
Mistake 3: Rushing the Cooling Process
Hot choux pastries will melt the creamy filling. Always allow them to cool completely before assembly.
Mistake 4: Using Underripe Avocados
Underripe avocados are harder to mash and lack the creamy texture needed for the filling. Choose soft, dark-skinned ones for best results.
Mistake 5: Storing Assembled Pastries Too Early
Moisture from the filling can make the pastry soggy. Wait until just before serving to put everything together.
FAQ
What is a Paris-Brest salé?
A Paris-Brest salé is a savory take on the classic French dessert, featuring choux pastry filled with ingredients like avocado cream and smoked salmon. It’s elegant yet easy to prepare.
Can I make this ahead of time?
Absolutely! Prepare the components separately and assemble just before serving to maintain freshness.
How do I prevent soggy pastry?
Ensure the pastry cools fully before adding wet fillings. Also, poke holes in the baked pastry to release steam.
Is Scottish salmon healthier than other types?
Yes! Scottish salmon is known for its rich omega-3 content and sustainable farming methods.
Can I use canned salmon?
While possible, fresh or smoked salmon offers superior flavor and texture compared to canned varieties.
What’s the best way to pipe the dough?
Hold the piping bag at a 90-degree angle and apply steady pressure for uniform circles.
Can I freeze the choux pastry?
Yes, freeze unbaked rings and bake directly from frozen, adjusting the cooking time slightly.
Why did my pastry deflate?
Deflation occurs if the oven door is opened too soon or the dough wasn’t dried properly before baking.
Can I use whipped cream instead of avocado?
Technically yes, but avocado provides a healthier, more substantial base that pairs beautifully with salmon.
What else can I fill these with?
Try chicken salad, hummus, or even a herbed ricotta mixture for variety.
Final Thoughts
This Savory Salmon Choux is proof that gourmet food doesn’t have to be complicated. With its flaky pastry, creamy avocado, and luxurious salmon, it’s a crowd-pleaser that’s surprisingly simple to make. Give it a try—you might just find yourself reaching for this recipe again and again!
Savory Salmon Choux
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F).
- In a saucepan, bring water, butter, and a pinch of salt to a boil.
- Remove from heat and add flour all at once, stirring until a smooth ball forms.
- Return to low heat and stir for another minute to dry out the dough.
- Transfer the dough to a mixing bowl and let cool briefly.
- Add eggs one at a time, mixing thoroughly until the dough becomes glossy and pipeable.
- Spoon the mixture into a piping bag fitted with a round nozzle and pipe rings onto parchment-lined baking sheets.
- Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
- Let choux cool completely before slicing in half horizontally.
- In a bowl, mash avocados until smooth, then mix in fresh cheese, lemon juice, salt, and pepper until silky.
- Spread avocado cream on the bottom halves of the choux and arrange slices of salmon on top.
- Place the top halves back on to complete the sandwich and garnish with chopped chives.