Savory Salmon Paris-Brest: A Delightfully Savory Twist

Get Ready to Wow Your Guests with This Savory Salmon Paris-Brest

Imagine a table full of delighted faces as you serve this Savory Salmon Paris-Brest. It’s a delightful twist on the classic French dessert, combining the lightness of choux pastry with the rich flavors of Scottish smoked salmon, creamy avocado, and fresh cheese. I first tried this recipe at a friend’s dinner party, and it was an instant hit. Everyone raved about the unique combination, and I knew I had to make it myself. Let me tell you, it’s even better than it sounds!

A Brief History of the Savory Paris-Brest

The traditional Paris-Brest is a dessert named after a bicycle race between Paris and Brest. But who says it has to be sweet? This savory version is a modern take that keeps the elegant shape but fills it with delectable, savory ingredients. It’s a perfect example of how classic recipes can be creatively adapted to suit different tastes.

Why You’ll Love This Recipe

This Savory Salmon Paris-Brest is a flavor explosion in every bite. The combination of the crispy, airy choux pastry, the smoky, tender salmon, the smooth, creamy avocado, and the tangy, fresh cheese is simply irresistible. Plus, it’s surprisingly easy to make, making it a go-to for both casual dinners and special occasions.

Perfect Occasions to Prepare This Recipe

This dish is perfect for any gathering where you want to impress. Whether it’s a fancy dinner party, a holiday celebration, or even a casual brunch, the Savory Salmon Paris-Brest is sure to be a showstopper. It’s also a great option for a picnic or a potluck, as it can be made ahead of time and served cold.

Ingredients

1. 3 eggs
2. 150 g of Scottish smoked salmon
3. 200 g of fresh cheese
4. 125 ml of water
5. 100 g of butter
6. 150 g of flour
7. 1 teaspoon of salt
8. 2 ripe avocados
9. 1 teaspoon of lemon juice
10. Black pepper to taste

Substitution Options

• Salmon: You can use regular smoked salmon if Scottish smoked salmon is not available.
• Fresh Cheese: Substitute with cream cheese or ricotta for a similar texture.
• Avocado: If avocados are not in season, try using a guacamole mix or a ripe banana for a creamy texture.

Preparation Section

Step 1: Prepare the Choux Pastry

In a saucepan, bring the water and butter to a boil over medium heat. Add the salt and remove from the heat. Quickly add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms. Return the pan to low heat and stir for 2-3 minutes to dry out the dough slightly. Remove from heat and let it cool for a few minutes. Gradually add the eggs, one at a time, mixing well after each addition until the dough is smooth and shiny.

Step 2: Shape the Choux Pastry

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Using a piping bag or a spoon, form two concentric circles of the choux pastry on the baking sheet. This will create the iconic Paris-Brest shape. Bake for 25-30 minutes, or until the pastry is golden and puffed up. Let it cool on a wire rack.

Step 3: Prepare the Avocado Cream

While the pastry is cooling, prepare the avocado cream. In a bowl, mash the ripe avocados with a fork. Add the lemon juice, black pepper, and a pinch of salt. Mix until smooth and creamy. Set aside.

Step 4: Assemble the Savory Paris-Brest

Cut the cooled choux pastry rings horizontally into two halves. Spread a generous layer of the avocado cream on the bottom half. Top with slices of Scottish smoked salmon and a dollop of fresh cheese. Gently place the top half of the pastry ring on top. Repeat with the remaining pastries.

Timing

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes

Chef’s Secret

To get the perfect, crispy choux pastry, make sure the dough is well-dried before adding the eggs. This will help the pastry puff up beautifully in the oven. Also, don’t open the oven door while the pastry is baking; this can cause it to collapse.

Extra Info

Did you know that the original Paris-Brest was created in 1910 by a pastry chef named Louis Durand? He designed it to look like a bicycle wheel to celebrate the Paris-Brest-Paris cycling race. This savory version is a modern twist that keeps the elegance of the original but adds a delicious, savory twist.

Necessary Equipment

• Saucepan
• Wooden spoon
• Baking sheet
• Parchment paper
• Piping bag or spoon
• Bowl
• Fork
• Wire rack

Storage

If you have leftovers, store the Savory Salmon Paris-Brest in an airtight container in the refrigerator. It will keep well for up to 2 days. To maintain the crispiness of the choux pastry, you can reheat it in the oven for a few minutes before serving. Just be careful not to overheat, as the avocado cream can become too soft. For longer storage, consider preparing the components separately and assembling just before serving.

Tips and Advice

• Make sure the choux pastry is fully cooled before assembling to prevent the avocado cream from melting.
• For a more vibrant color, add a bit of finely chopped fresh herbs like dill or chives to the avocado cream.
• Experiment with different types of smoked salmon or even other types of fish for a unique flavor profile.

Presentation Tips

• Garnish with a sprinkle of black sesame seeds or a few microgreens for a pop of color.
• Arrange the Savory Salmon Paris-Brest on a platter with some fresh lemon wedges and a side of mixed greens for a visually appealing presentation.
• You can also serve it on individual plates with a drizzle of olive oil and a sprinkle of sea salt for a more elegant touch.

Healthier Alternative Recipes

• Vegetarian Version: Replace the smoked salmon with marinated grilled vegetables like zucchini, bell peppers, and eggplant. Use a herbed cream cheese for added flavor.
• Low-Carb Option: Substitute the choux pastry with a cauliflower crust. Top with the same fillings for a healthier, low-carb alternative.
• Keto-Friendly: Use a keto-friendly choux pastry recipe and replace the fresh cheese with a high-fat, low-carb cheese like brie or blue cheese.
• Gluten-Free: Make the choux pastry with gluten-free flour. Ensure all other ingredients are gluten-free as well.
• Dairy-Free: Use a dairy-free alternative for the fresh cheese, such as a cashew-based cream cheese. The avocado cream is already dairy-free.
• Lighter Version: Reduce the amount of butter in the choux pastry and use a lighter cheese, such as a low-fat cottage cheese or Greek yogurt.

Common Mistakes to Avoid

Mistake 1: Overcooking the Choux Pastry

Overcooking the choux pastry can make it too dry and hard. To avoid this, set a timer and check the pastry after 25 minutes. It should be golden and puffed up. If it’s still pale, give it a few more minutes, but don’t overdo it.

Mistake 2: Adding Too Much Filling

Adding too much filling can make the Savory Salmon Paris-Brest messy and difficult to eat. Use a moderate amount of avocado cream and cheese, and arrange the salmon slices neatly. This will ensure a balanced and enjoyable eating experience.

Mistake 3: Not Drying the Dough Enough

If the choux pastry dough is not dried enough before adding the eggs, it won’t puff up properly. Make sure to stir the dough on low heat for 2-3 minutes to dry it out. This step is crucial for achieving the right texture.

Mistake 4: Using Cold Ingredients

Using cold ingredients, especially the eggs, can affect the consistency of the choux pastry. Make sure all your ingredients are at room temperature before starting. This will help the dough come together smoothly and bake evenly.

Mistake 5: Not Preheating the Oven

Not preheating the oven can result in uneven baking. Make sure to preheat your oven to 200°C (400°F) before you start shaping the choux pastry. This ensures that the pastry bakes evenly and puffs up nicely.

FAQ

Can I use regular smoked salmon instead of Scottish smoked salmon?

Yes, you can use regular smoked salmon if Scottish smoked salmon is not available. The flavor will be slightly different, but it will still be delicious. Just make sure to choose a high-quality smoked salmon for the best results.

What can I substitute for fresh cheese?

If you don’t have fresh cheese, you can substitute it with cream cheese or ricotta. These alternatives will provide a similar creamy texture and mild flavor. Just make sure to adjust the seasoning to taste.

How do I store leftover Savory Salmon Paris-Brest?

Store the Savory Salmon Paris-Brest in an airtight container in the refrigerator. It will keep well for up to 2 days. To maintain the crispiness of the choux pastry, you can reheat it in the oven for a few minutes before serving. Just be careful not to overheat, as the avocado cream can become too soft.

Can I make the choux pastry ahead of time?

Yes, you can make the choux pastry ahead of time. Once baked and cooled, store it in an airtight container at room temperature for up to 2 days. Assemble the Savory Salmon Paris-Brest just before serving to ensure the best texture and freshness.

Is this recipe suitable for a picnic?

Absolutely! This Savory Salmon Paris-Brest is a great option for a picnic. It can be made ahead of time and served cold. Just make sure to pack it in a cooler with ice packs to keep it fresh and safe to eat.

Can I use a different type of fish?

Yes, you can experiment with different types of fish. Try using hot-smoked trout, gravlax, or even canned tuna for a unique flavor profile. Just make sure the fish is of good quality and complements the other ingredients.

How do I make the choux pastry crispy?

To make the choux pastry crispy, make sure the dough is well-dried before adding the eggs. Bake it at 200°C (400°F) for 25-30 minutes, or until it’s golden and puffed up. Don’t open the oven door during baking, as this can cause the pastry to collapse. Once baked, let it cool on a wire rack to maintain its crispiness.

Can I use a piping bag to shape the choux pastry?

Yes, using a piping bag is a great way to shape the choux pastry. It allows for precise and even distribution of the dough. If you don’t have a piping bag, you can also use a spoon to form the rings, but it might be a bit messier. Just make sure to form the rings evenly for the best results.

How do I make the avocado cream smoother?

To make the avocado cream smoother, make sure the avocados are very ripe. Mash them with a fork or use a food processor for a super smooth texture. Adding a bit of lemon juice and a pinch of salt will also help to enhance the flavor and smoothness of the cream.

Can I add other herbs to the avocado cream?

Yes, you can add other herbs to the avocado cream for extra flavor. Try adding finely chopped dill, chives, or parsley. These herbs will complement the smokiness of the salmon and the creaminess of the avocado. Just add a small amount at a time and taste as you go to achieve the desired flavor.

Conclusion

This Savory Salmon Paris-Brest is a true crowd-pleaser, combining the best of French pastry with the rich, savory flavors of Scottish smoked salmon, creamy avocado, and fresh cheese. It’s a versatile and elegant dish that’s perfect for any occasion. Whether you’re hosting a dinner party or looking for a special treat, this recipe is sure to impress. Give it a try and see why it’s become a favorite in my kitchen. Bon appétit!