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Martha Collison's smoked trout & horseradish éclairs
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Makes: 20 - 25
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. 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.
Typical values per serving:
This recipe was first published in Thu Nov 16 09:45:00 GMT 2017.