Profiteroles (choux pastry)

• Bring the milk, butter, salt, and sugar to a boil.
• Add the flour all at once and stir until the dough forms a ball and pulls away from the sides of the pan.
• Remove from the heat and let cool slightly.
• Add the eggs one at a time, mixing well until the dough is smooth and glossy.
• Transfer the dough to a piping bag and pipe the profiteroles onto a baking tray lined with parchment paper.
• Bake at 200°C (390°F) for 20–25 minutes, until puffed and golden.
• Allow to cool completely before filling.

Cheese mousse

• Mix the cream cheese with the chopped dill and capers.
• Add a splash of cream and a drizzle of extra virgin olive oil.
• Stir or blend until smooth and creamy.

Assembly

• Cut the profiteroles in half and fill them with the cheese mousse.
• Add a portion of smoked Wild Alaska Sockeye Salmon.
• Top with a small spoonful of lumpfish roe.
• Finish with fresh dill.