Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- If using homemade choux dough, pipe it into a large circle, about 8 inches across; if using store-bought, shape it into a ring.
- Bake for 25-30 minutes until golden and hollow-sounding; cool completely on a wire rack.
- Cut avocados in half, scoop the flesh into a bowl, and add lemon juice; mash coarsely and season with salt and pepper.
- Chop the smoked salmon into bite-sized pieces and fold them into the mashed avocado.
- In a separate chilled bowl, whip the heavy cream until soft peaks form; gently fold the whipped cream into the avocado-salmon mix.
- Once the choux ring is cooled, slice it in half horizontally and fill the bottom half with the salmon and avocado mixture.
- Place the top half back on and decorate with fresh dill and lemon zest just before serving.
Nutrition
Calories: 345kcalCarbohydrates: 12gProtein: 9gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 55mgSodium: 400mgPotassium: 550mgFiber: 5gSugar: 1gVitamin A: 250IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Notes
This dish is best enjoyed fresh but can be stored in the fridge for up to 12 hours. The pastry may soften due to the filling. Prepare the unfilled choux ring and filling separately if making ahead. Assemble no more than 1-2 hours before serving for optimal texture. For variations, try substituting salmon with cooked shrimp or tweaking the ingredients for your dietary preferences. Enjoy the versatility!
Tried this recipe?Let us know how it was!