Alaska Seafood Marketing Institute (ASMI) Logo English Mobile

Contact

For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547<br /> Fax:+34 93 589 7051

E-mail: [email protected]<br /> Web: www.alaskaseafood.org

Follow us on Social Networks

08 Jan Profiteroles with Smoked Wild Alaska Sockeye Salmon

Posted at 15:38h in Recipes, Wild Smoked Alaska Salmon by

At Christmas time, there’s nothing I enjoy more than preparing special appetizers with smoked Wild Alaska Sockeye Salmon. Its intense flavor and exquisite texture make it the perfect ingredient for festive occasions.

This salmon is known for its naturally deep red color, firm flesh with very little fat, and its high content of polyunsaturated oils, which give it a rich and elegant taste. It contains no additives, preservatives, or colorants. Produced artisanally and slowly smoked with beechwood to preserve all its flavor, it also comes from a sustainable and responsible fishery.

Would you like to try these profiteroles? They are ideal as a Christmas appetizer or to impress guests at any celebration.

Profiteroles with Smoked Wild Alaska Sockeye Salmon

Print Recipe Pin Recipe

Ingredients
  

For the profiteroles

  • Homemade profiteroles choux pastry
  • Smoked Wild Alaska Sockeye Salmon
  • Cheese mousse with dill and capers
  • Lumpfish roe

Choux pastry

  • 50 g butter
  • 125 ml semi-skimmed milk
  • 75 g flour
  • 2 eggs
  • A pinch of salt
  • 1 teaspoon sugar

Cheese mousse

  • 1 tub of herb cream cheese
  • Fresh dill finely chopped
  • A splash of cream
  • Extra virgin olive oil
  • Capers to taste

Instructions
 

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.

Notes

Recipe by @art_by_sue

Print page
0 Likes
No Comments

Sorry, the comment form is closed at this time.