Here's a simple choux pastry roll that would make a lovely dinner as well as suit a more festive occasion. I've made it few times as a light meal recently, but I can just as well imagine serving this alongside coffee when my friends will finally come and visit my new home, or as a starter with some salad. Here I've used the choux pastry roll as a carrier for various smoked fish, but feel free to stuff it with coronation chicken, egg mayo & watercress, tuna salad, chopped mushrooms or any other flavoursome and moist (sandwich) filling..
Choux pastry roll with smoked fish (or any other stuffing you like)
100 grams butter
150 ml plain flour
500 ml milk
0.5 tsp baking powder
a pinch of salt
3 medium eggs
Stuffing A (above photo):
200 grams hot smoked fish fillet, cut into small pieces (I used South Atlantic bream, Seriolella porosa, but mackerel, cod or any other oily fish would be fine)
150-200 ml thick sour cream or creme fraiche
100 ml chopped herbs (dill, parsley, chives)
200 grams cream cheese (natural or flavoured)
100 grams smoked salmon, chopped finely
a generous handful of shopped dill
1 bell pepper, diced finely
Start by making the choux pastry. Melt the butter in a saucepan on a slow heat, add flour and stir until combined. Add milk in 2-3 installments, stirring until combined after each addition. Simmer for a few minutes, then remove the saucepan from the heat. Leave to cool.
When cooled, mix in the salt and baking powder, then mix in the eggs one by one, beating vigorously after each addition (I use my electric mixer to do that, but it's not essential).
Pour into a lined Swiss roll tin (20 x 30 cm) and bake at 225˚C for 15-20 minutes, until golden.
Flip the baked choux pastry onto another piece of parchment paper, let it cool. Peel off the 'baked' parchment paper.
Choose your stuffing and mix the stuffing ingredients together. Spread over the pastry.
Roll the pastry into a roll, starting from the wider end. Keep wrapped in the parchment paper and let the flavours develop in the fridge for about 30 minutes.
To serve, cut into 1.5 - 2 cm slices.
Here's one I made earlier, using cream cheese, cold smoked salmon, green peppers and dill as a filling. This was actually the first dish I cooked to K. back in July, and I must have passed some test or another, as I'm now cooking happily in his kitchen:)