Profiteroles with salmon

Cookinero 24 Apr 2025

French profiteroles are very tasty small culinary products that are filled with different fillings or served empty. They are made from choux pastry. If the filling is sweet, the products turn into a dessert. And if you make profiteroles with salmon and cheese, they will become a wonderful snack on the festive table. The main thing is to choose lightly salted red fish. Its color should be uniform, not dull, without brown spots.

How to cook Profiteroles with salmon

Step 1

Profiteroles with salmon

Prepare the dough for the fish profiteroles. Pour milk into a saucepan and add butter. Add salt and place on the fire. Bring to a boil while stirring. Reduce the heat and pour in the flour, stirring quickly. The dough should form a lump. Remove from the heat. When the dough has cooled slightly, add the eggs one by one. After adding each egg, knead the dough until smooth. Eggs should not be added to the hot mixture, otherwise they will curdle. Transfer the dough to a bowl. Add the cottage cheese. Turn on the blender and lightly beat the ingredients. The dough will be thick.

Step 2

Profiteroles with salmon

Form the profiteroles. Place the prepared dough in a pastry bag. Press the dough onto a baking sheet at a distance of 2-3 cm from each other. Place in the oven and bake for 20 minutes. Then reduce the temperature to 170℃ and bake for another 10 minutes. Do not open the door during the process. Take the profiteroles out and let them cool.

Step 3

Profiteroles with salmon

While the dough is baking, make the red fish mousse. Place the salmon, cream cheese, black pepper and sugar in a blender. Mix for 1-2 minutes until fluffy.

Step 4

Profiteroles with salmon

Finish preparing the profiteroles. Cut off the tops of the cooled profiteroles and put the filling inside. Cover with the cut off tops.

Profiteroles with salmon - FAQ About Ingredients, Baking Time and Storage

Yes, you can use smoked trout, tuna, or even cooked shrimp as alternatives for the salmon in the mousse. Just ensure the fish has a similar texture for the best results.
Store unfilled profiteroles in an airtight container at room temperature for up to 2 days or freeze for up to a month. Fill them just before serving to prevent sogginess. The mousse can be refrigerated for 2-3 days.
You can use a gluten-free all-purpose flour blend in place of regular flour, but the texture may vary slightly. Ensure the blend contains xanthan gum for better binding.
Yes, replace butter with coconut oil or dairy-free margarine, and use a plant-based cream cheese for the mousse. Coconut cream can substitute regular cream if needed.
Briefly reheat them in a 160°C oven for 5-7 minutes to crisp up. Avoid microwaving, as it can make them chewy.
Adjust the dough portion size when piping: use a teaspoon for bite-sized or a larger nozzle for bigger profiteroles. Baking time may vary slightly—keep an eye on them.
Yes, the dough can be made 1 day ahead and stored covered in the fridge. Let it come to room temperature before piping and baking.
Serve as appetizers with a dill garnish, pair with a light salad, or offer a side of lemon aioli for dipping. They’re perfect for parties or elegant brunches.

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