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Smoked salmon and preserved lemon choux buns

Smoked salmon and preserved lemon choux buns
3.4 8 ratings
Prep. 25 min
Total 1 h 20 min
12 pieces
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Ingredients

Salmon and ricotta filling
  • ricotta
    200 g
  • preserved lemon rind only, rinsed and chopped (approx. 1 tsp chopped)
    1 ½ pieces
  • smoked salmon
    100 g
  • fresh dill leaves only
    2 sprigs
  • ground black pepper to taste
  • lemon juice
    1 tbsp
Choux pastry
  • water
    125 g
  • unsalted butter chilled and cut into pieces (2 cm)
    50 g
  • salt
    1 pinch
  • plain flour
    75 g
  • eggs
    2
  • nigella seeds for sprinkling
  • egg lightly beaten
    1
Assembly
  • smoked salmon cut into pieces (3 cm)
    100 g
  • fresh dill for garnishing

Difficulty

easy

Nutrition per 1 piece

Protein 8.1 g
Calories 530.7 kJ / 126.4 kcal
Fat 8.1 g
Fibre 0.4 g
Carbohydrates 5.1 g

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Also featured in

High Tea 12 Recipes
Australia and New Zealand

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