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TARAMASALATA
Place the cod╒s roe, and butter in a food processor or blender and purÄe, adding the lemon juice, a little bit at a time, until thickened. Prepare the choux pastry. Preheat the oven to 425 F . Grease 2 baking sheets. Combine the milk, butter and salt in a heavy-bottomed saucepan. Cook over a medium heat until the butter melts and the milk comes to a boil, remove from the heat and add the flour all at once. Beat vigorously with a wooden spoon until a thick, smooth dough forms. Reduce the heat to low and return the pan to the stove. Cook, stirring constantly, until the dough pulls away from the sides and bottom of the pan. Remove the pan from the heat and beat in 1 egg until thoroughly blended. Repeat with the second egg. Lightly beat the third egg in a small bowl and add it to the dough, a little at a time, until the dough is smooth, shiny, and falls slowly from the spoon. Reserve the remaining beaten egg to use for an egg wash. Fit a pastry bag with a plain 1/2 -inch nozzle and spoon in the dough. Pipe small mounds of dough, 1 to 2 inches apart on the baking sheets. Brush each choux with egg glaze and flatten slightly with the back of a fork dipped in water. Bake 15 minutes without opening the oven door. Then reduce the heat to 350F and continue baking until the choux are golden brown, about 10 minutes. Cool on a rack. Pierce the bottom of each choux with the point of the small plain pastry nozzle. Fill the bag with the taramasalata and fill each choux puff. Alternatively, serve the taramasalata on small pieces of toast and garnish each one with a black olive.
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2 1/2 cups smoked cod╒s roe
1 1/4 cups unsalted butter, softened
1/4 cup fresh lemon juice
For the choux pastry:
1/2 cup milk
1/4 cup unsalted butter
1/2 cup flour
pinch of salt
3 eggs
20 small pieces of French bread, toasted
2/3 cup black olives
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These will be a big hit with your guests. Serve with small glasses of vodka.
