zoom Martha Collison's smoked trout & horseradish éclairs

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    Martha Collison's smoked trout & horseradish éclairs

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    Martha Collison's smoked trout & horseradish éclairs

    • Preparation time: 20 minutes + chilling
    • Cooking time: 25 minutes
    • Total time: 45 minutes + chilling

    Makes: 20 - 25

    Ingredients

    ¼ x 25g pack chives
    Choux batter (from my basic choux pastry recipe)
    250g hot smoked rainbow trout fillets
    1 tsp creamed horseradish
    75ml double cream
    2 tbsp crème fraîche
    1 lemon
    Black pepper
     

    Method

    1. Finely chop the chives and stir into the choux batter at step 2 of my basic choux pastry recipe. Pipe the batter into 20-25 mini éclair shapes and bake as directed.

    2. Flake the hot smoked rainbow trout fillets into a mixing bowl and stir in the creamed horseradish, double cream, crème fraîche, the finely grated zest and juice of 1 lemon. Season with a little black pepper. Beat for a few minutes until the mixture thickens, then spoon into a piping bag and chill until needed.

    3. Slice the cooled éclairs down the centre using a serrated knife and fill with the pâté. Sprinkle with a few chives and serve immediately.
     

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