(photo credit: John Paul).
That delicious springtime starter made the cover of “à table, whisky from glass to plate”. With the photographer and the chef, we immediately liked the appetizing freshness of these three “petits choux” which seem to be ready to walk out of the plate to charm your taste buds.
Serves 6
For the profiteroles (3 per person)
125ml water
50g salted butter
60g plain flour
2 eggs pinch of ground black pepper
For the stuffing
200g ricotta cheese
200g fresh raw Scottish salmon
150g smoked Scottish salmon
2tbsp single malt
1 lime (finely grated zest and juice)
2tbsp finely chopped dill
2 celery sticks (cut in very small dice)
sprigs of dill for decoration
For the sauce
3 tbsp double cream
juice of half a lemon
1 tbsp single malt
salt and ground black pepper
Preheat the oven (220°C – Gas mark 7).
Make the profiteroles. Put the water, butter and black pepper into a pan and bring to the boil until the butter is melted. Off the heat, add the flour all at once and stir vigorously. You should get a thick and compact dough that leaves the sides of the pan. Put back on the heat just to dry off the dough for a few seconds. Take off the heat again, add the eggs, one by one, continuing to beat well. The dough should be soft. Spoon 18 small profiteroles on to a baking sheet lined with greaseproof paper. Bake in the oven for 15 minutes.
Make the mousse. Dice both the salmons into tiny cubes. In a bowl, mix together all the other ingredients of the stuffing. Season with salt and pepper. Add the salmon, stir well. Cut each
profiterole in two and stuff them with this mixture.
To make the sauce, mix all the listed ingredients together.
Place 3 profiteroles on each plate. Garnish with a drizzle of sauce. Decorate with dill.
The pairing
Choose a young or NAS (non age statement) single malt matured in bourbon cask which will be served chilled. Some suggestions : The Glenlivet Founder Reserve, Mackmyra Bruks, Auchentoschan Classic Glenrothes Bourbon cask, Glenmorangie 10 Year Old.