Savory Paris-Brest with Scottish Salmon, Avocado Cream & Fresh Cheese – Page 2

1. Prepare the Choux Pastry:

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a saucepan, bring water, butter, and salt to a boil. Remove from heat and immediately add the flour, stirring vigorously until a smooth dough forms.
Return to low heat and cook for 1-2 minutes, stirring constantly, until the dough pulls away from the sides of the pan.
Transfer to a bowl and let cool slightly. Beat in the eggs one at a time until fully incorporated and the dough is glossy.
Pipe 8 cm (3-inch) rings onto the prepared baking sheet. Bake for 25-30 minutes until golden and puffed. Let cool on a wire rack.

2. Make the Avocado Cream Filling:

Mash the avocados until smooth. Stir in the fresh cheese, lemon juice, salt, and pepper until creamy and well combined.

3. Assemble the Paris-Brest:

Slice the choux rings in half horizontally. Spread a generous layer of avocado cream on the bottom half.
Top with delicate slices of Scottish salmon. Cover with the pastry top and garnish with fresh chives.

Chef’s Tip:
For an extra touch of freshness and texture, add a few ribbons of cucumber before serving.