Tasty Paris-Brest with Scottish salmon, avocado cream and cream cheese

Preparation of the filling
Mash the avocado with a fork with lemon juice, a pinch of salt and pepper. Blend until smooth and creamy.
In another bowl, mix the cream cheese with a little chopped dill, salt and pepper. Taste and adjust the seasoning if necessary.
Assembling the salted
Paris-Brest Cut the choux pastry circles in half lengthwise to form a “hat” and a “base”.
Spread a generous layer of avocado cream on the base.
Gently place the slices of smoked salmon on top.
Add a layer of cream cheese using a piping bag for a cleaner result.
Close with the top of the choux pastry circles.
Decoration and service
Decorate each savoury Paris-Brest with a few sprigs of fresh dill for an elegant presentation.
Serve chilled as an appetizer or as a refined aperitif.
Preparation and cooking
time Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Gourmet
variations Smoked trout: Replace the salmon with smoked trout for a delicate and original variation.
Lemon zest: Sprinkle the cabbage with lemon zest for a tangy note that enhances the side dish.
Spices: Add a touch of Espelette pepper or a few poppy seeds for an additional visual and taste effect.