Home » Eclairs with salmon with orange mayonnaise

Eclairs with salmon with orange mayonnaise

by Ada Parisi
5 min read

Fancy something tasty to drink during the Christmas holidays? Already you see Christmas Eve grappling with a traditional menu of thin and do not want to prepare the usuals? Then I have the solution: puffs (named éclairs when elongated) with smoked salmon, Lamb's lettuce and mayonnaise with orange and chives. Very easy to prepare, You can make éclairs even two days before and then make them crispy just before tossing with a short passage in a convection oven. Even the mayonnaise can be done before. I guarantee that you will make a great impression, Indeed, I suggest that you prepare in abundance because one leads to another, especially with a glass of bubbles. With this recipe I participate to challenge Christmas menu of Very Good Recipes, section appetizers.

Ingredients for about 20 éclair of 10 cm:

  • for the choux pastry follow the amount and the procedure described in basics
  • Lamb's lettuce or other salad tender as required
  • 400 grams of smoked salmon

for the mayonnaise with orange

  • 4 egg yolks
  • 500 milliliters of olive oil fruity or, If you prefer, sunflower oil
  • 2 teaspoons Dijon mustard
  • 2 tablespoons of white vinegar or lemon juice
  • a pinch of salt
  • the juice of an orange
  • enough chives

Prepare the éclairs, even with a day or two in advance and, just before you stuff them, put them for 2 minutes in oven preheated to 180 degrees to make them crispy. Allow to cool and open them in two parts.

Put the orange juice into a saucepan and let it slowly up to 3-4 tablespoons Simmons well restricted it, then strain and allow to cool completely

For the mayonnaise, put the yolks in a bowl, mustard and a pinch of salt and mount with the whip at maximum speed for 10 minutes, then start adding flush with extra virgin olive oil or sunflower oil while continuing to whisk until the mixture is thick and glossy. Combine the vinegar or lemon and orange juice, always by mounting. Refrigerate with a plastic wrap and, just before using the mayonnaise, Add the finely chopped chives.

Fill each éclair with some’ mayonnaise with orange, a slice of salmon and some tuft of salad and serve.

THE PAIRING: The characteristics of Gavi Docg are for our in this combination. We suggest “Salluvii“, produced by cellar Castellari Bergaglio: aromas of white fruit, acidity and freshness.

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