250ml/9fl oz water
1 tsp. fish spice (a blend of lemon, dill and parsley)
4 large eggs
1 pinch baking powder
For the filling:
200g/8oz hot smoked trout, flaked
1 tbsp. horseradish
2 tbsp. chives, chopped, plus 1 tsp. for garnish
600g/24oz set goat's yoghurt or goat's cheese
Goatsbridge Trout Caviar
Savoury Profiteroles with Smoked Trout and Goat’s Yoghurt
Preheat the oven to 220°C/425°F/Gas Mark 7. Combine the water and butter in a saucepan and bring tot he boil. Take off the heat and add the flour and fish spice, stirring immediately.
Place the saucepan on a low hear and keep stirring until there is a white film on the bottom of the saucepan and the dough is a compact ball.
Again, remove from the heat and slowly add the beaten egg while blending with a hand mixer. Once the eggs are fully combined the mixture should drop slowly from a wooden spoon (return to the heat if the mixture is still too wet). Finally add a small pinch of baking powder and mix well to combine. Spoon the dough into a piping baf and pipe onto a baking tray (makes 12 large or 24 small profiteroles). Bake on the middle shelf for 15 minutes (for small profiteroles) or 40 minutes (for larger ones). Once out of the oven, cut open with a sharp toothed knife and allow to cool.
For the filling, combine the horseradish and chives with the yoghurt and mix well then add the trout pieces. Fill the bottom part of the profiteroles with the trout mixture and replace the top to enclose. You can garnish with some chopped chives and Goatsbridge Trout Caviar.