Recipe: Shetland Smoked Salmon Eclairs

Course: Lunch or Dinner
Servings: 9
Cook Time: 20 minutes

Ingredients:

For the choux pastry:

• 70g Voe Plain Flour
• 125mls Shetland Farm Dairies Whole Milk
• 50g Shetland Farm Dairies Butter
• 2 Medium Local Eggs
• Pinch of Shetland Salt, ground

For the filling:

• 125g Shetland Ricotta (Recipe here)
• 3tbsp Shetland Creme Fraiche (Recipe here)
• 2tsp Creamed Horseradish
• 2tbsp Chopped Dill
• Lemon Juice & Zest to taste
• 125g Handmade Fish Company Smoked Salmon (some chopped finely, some in slices to decorate)

Instructions:

1. Preheat oven to Gas Mark 6, 200C, Fan 180C and line a baking sheet with greaseproof paper - I chose to draw guidelines on the reverse of mine to help me know where to pipe later!
2. Mix flour and salt in a bowl. Heat milk and butter in a pan over medium heat, until boiling. Once boiling, turn off heat, add flour and salt. Beat vigorously with a wooden spoon until it forms a smooth dough that comes away from the sides of the pan. Set aside until it is cool enough to touch.
3. Add beaten eggs, one at a time and beat until the mixture is shiny and smooth.
4. Spoon the mixture into a piping bag with a 1cm wide nozzle and pipe 12 x 8cm lines on your baking sheet. Allow room between them so they can expand.
5. Bake for 20 minutes or until golden and puffed up. Remove from oven then split down the middle with a sharp knife before allowing to cool.
6. To make the filling combine all the ingredients and play around with seasoning and lemon juice until a pleasant, smooth, tasty filling is achieved. (Remember this will be piped, so keep salmon pieces really small.)
7. Using a piping bag with a 1cm nozzle, pipe the filling into the eclairs, then top with sliced smoked salmon and any leftover dill to serve.

Any leftover filling is delicious on Skibhoull oatcakes!

Becky at Taste of Shetland