The Great Shetland Bake Off - Week 9 - Becky's Shetland Smoked Salmon Eclairs
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)
Method
- 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!
- 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.
- Add beaten eggs, one at a time and beat until the mixture is shiny and smooth.
- 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.
- 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.
- 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.)
- 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!
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