Smoked cod's roe choux bites

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. In a large pan, mix the butter with 115ml of water and bring to a simmer over a medium heat. Once the butter has melted, add the flour along with 1/2 tsp salt and mix together, stirring continuously, until it starts to come away from the sides of the pan. Remove from the heat and transfer to the bowl of a stand mixer. Using the paddle attachment, beat for 1 min on a medium speed to gently cool before adding the eggs one at a time, scraping down the side of the bowl every so often until it’s a thick, pipeable consistency. Leave to cool completely before transferring to a piping bag. Line two baking trays with baking paper and pipe on 4cm blobs, using a wet fingertip to pat down any tips, as these will burn. Transfer to the oven and bake for 25 mins until risen and golden, being sure to not open the door. Remove from the oven, slash the side of each choux bun and return to the oven for 5 mins. Remove from the oven and leave to cool.

• step 2

  Meanwhile, put all the pickled red onion ingredients – except the onions – with 150ml water in a medium pan. Bring to a gentle boil then remove from heat and immediately add the sliced red onion. Leave to cool before transferring to a container and chilling.

• step 3

  Put all the ingredients for the smoked cod’s roe mousse, except for the oil, into a blender and blend until completely smooth – if it’s struggling in the blender, add a splash of water. Very slowly feed in the oil with the motor still going until creamy.

• step 4

  Put the mousse into a piping bag. To fill the choux, insert the tip of the piping bag into the slash of each bun and begin piping carefully, with steady pressure, until filled. Arrange on a platter and top each choux with a little more mousse. Scatter over the onions, some of the dill and serve.