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Certainly! Here’s an elegant and mouthwatering article for your recipe:
Fra Salted Paris-Brest with Salmon, Avocado Cream, and Fresh Cheese: A Sophisticated Twist on a French Classic
When classic French patisserie meets fresh, vibrant flavors of the sea and garden, you get an extraordinary culinary creation: Fra Salted Paris-Brest with Salmon, Avocado Cream, and Fresh Cheese. This sophisticated dish takes the traditional Paris-Brest—a delicate, ring-shaped choux pastry originally filled with praline cream—and reimagines it into a savory masterpiece.
Perfect for elegant brunches, light lunches, or impressive appetizers, this recipe balances the crisp, airy pastry with creamy avocado, silky fresh cheese, and tender, flavorful salmon. The subtle saltiness from the “fra salted” element adds a surprising depth that will delight your taste buds and wow your guests.
Why You’ll Love This Recipe
- Elegant presentation: The classic Paris-Brest shape offers a visually stunning dish.
- Unique flavor combination: Creamy avocado and fresh cheese complement the rich salmon perfectly.
- Light yet satisfying: A balanced dish that’s both refreshing and indulgent.
- Versatile: Great for entertaining or a special family meal.
- Gourmet made accessible: An impressive dish that’s surprisingly simple to prepare.
Ingredients
- Choux pastry dough (for Paris-Brest rings)
- 8 oz fresh salmon fillet, cooked and flaked
- 1 ripe avocado
- 4 oz fresh cheese (such as ricotta, cream cheese, or fromage blanc)
- 1 tbsp lemon juice
- Fresh dill or chives, chopped
- Sea salt (preferably flaky)
- Freshly ground black pepper
Instructions
1. Prepare the Choux Pastry:
Make the choux pastry dough according to your favorite recipe. Pipe into circular rings on a baking sheet and bake until golden and puffed. Let cool completely.
2. Make the Avocado Cream:
In a bowl, mash the ripe avocado with lemon juice until smooth. Fold in the fresh cheese until creamy. Season with salt, pepper, and chopped dill or chives to taste.
3. Assemble the Paris-Brest:
Carefully slice the choux pastry rings horizontally. Spread a generous layer of avocado cream on the bottom half. Top with flaked salmon, then add another layer of avocado cream if desired.
4. Finish and Garnish:
Replace the top half of the pastry ring and lightly sprinkle with flaky sea salt and additional fresh herbs for a beautiful finish.
