Salmon cream puffs
Instructions
The bechamel sauce scented with a little nutmeg.
In a bowl mix three tablespoons of cream and ricotta, add the salmon and chopped parsley, salt and pepper, mix well.
Cut the cover of cream puffs, gently svuotateli if necessary and fill with the stuffing using a pastry bag.
Arrange the stuffed cream puffs in a baking dish, sprinkle them with grated cheese and cover them with bechamel sauce.
Bake at 200 degrees and bake for 10 minutes
Ingredients and dosing for 4 persons
- 8 large cream puffs
- 300 g of ricotta
- Bechamel
- 80 g of smoked salmon
- Cream
- Parsley
- Parmigiano
- Nutmeg
- Salt
- Pepper