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Caviar Eclairs

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Ingredients
  Pate a choux 1 Cup (16 tbs)
  Smoked salmon slice 5
  Whipped cream cheese 8 Ounce
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Black caviar 4 Ounce
  Finely chopped fresh dill 1 Tablespoon
  Freshly ground black pepper To Taste
Directions

Fill a pastry bag fitted with a small plain tip with warm pate a choux.
Butter a baking sheet.
Pipe out 2-inch lengths of the pate a choux.
They should look rather like stripes of yellow toothpaste.
Top with a second strip of pastry dough.
Form 20 such miniature eclairs.
Brush tops of eclairs with beaten egg.
Bake according to pate a choux directions, and cool completely.
Cut each piece of salmon into quarters and reserve.
Slice eclairs horizontally into halves.
Spread a thin layer of cream cheese in the bottom of each eclair and lay a piece of salmon on top.
Spread a thin layer of sour cream on the salmon and top with a dab of caviar.
Sprinkle with dill and freshly ground black pepper.
Return the tops to the eclairs

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet

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