Penny aka Jeroxie. But before I talk about what I've brought to the party, I'd like to direct you to her post about the Queensland floods. Many of you reading this may have friends or family affected by the tragedy; for those of us in North America this may bring back memories of Hurricane Katrina and the ensuing devastation to the Gulf Coast. If you'd like to help, Penny's post outlines some things of the things that you can do - no matter where in the world you are. So please make sure to check it out.
And now, on to my dish. You may be wondering what savory eclairs and salmon mousse have to do with hot dogs. But, when you break it down, what is a hot dog, really? It's simply ground meat with seasonings on a tube-shaped bun. And that is precisely what we have here! Plus, a hot dog is such a summery food, and I think my interpretation brings an element of picnic to what is usually a backyard barbecue kind of dish.
For the "buns" I used Michael Ruhlman's ratio for pate a choux dough from his book Ratio, which Poppa Trix got me for Christmas. (Coincidentally I also had to make pate a choux the very same day for the French Fridays with Dorie gnocchi dough. Weird.) The proportions are 2 parts water, 1 part butter, 1 part flour, and 2 parts egg, plus a pinch of salt. I started with 8 ounces of water and took it from there:
|I know, it's kind of "ew" at this stage|
Meanwhile, for the salmon mousse, in a food processor I whizzed together equal parts (8 oz) canned wild-caught red salmon and neufchatel. To this, I added the juice of half a lemon, 2 tbsp capers, 3 heaping tbsp chopped dill, a pinch of sweet paprika, and salt and pepper. I then whipped 1/4 cup of heavy cream until it was very light and fluffy, and folded this into the salmon. I realize that classically this may not be a true mousse in the sense that I didn't use gelatin and set the whole thing, but I was going for something lighter: