Salty profiteroles with cream cheese and salmon, lactose free

Ingredients

• 160 g Cream cheese, lactose free
• 90 g Smoked salmon fillets
• 40 g All purpose flour
• 40 ml Water
• 50 ml Milk, lactose free
• 30 g Unsalted butter, lactose free
• 5/8 tsp Salt
• 1.2 pcs Eggs
• 5/8 tbsp Dill weed, fresh, finely chopped

Method

1. First, prepare the profiteroles.
2. Mix the milk and the water in a bowl then set aside.
3. Melt the butter on medium heat then add the flour and a pinch of salt.
4. By stirring constantly, toast the mixture until it starts to separate from the wall of the pot.
5. At this moment, add the milk and water, stirring constantly.
6. Take it off from heat then put into the mixer, turn it on.
7. If the mixture is cooled, add the eggs, one by one, mixing the dough until you get a smooth, homogeneous mixture.
8. Line a baking tray with baking paper and preheat oven.
9. Spoon the mixture into a piping bag and prepare small, 2-3cm-diameter balls onto it, keeping distance between them.
10. Bake it until golden (approximately 15 minutes) on 180°C.
11. Let them cool on rail.
12. Meanwhile, combine cream cheese, remaining salt, and dill weed into a bowl then blend.
13. Slice the smoked salmon to bite-sized pieces.
14. When the profiteroles are cool, cut them into halves with a sharp knife.
15. Spoon cream cheese on each half then place a piece of salmon on top.
16. If you wish, decorate them with more dill weed pieces.