Ingredients

• 50g/1¾oz cold butter
• diced
• pinch salt
• 75g/2½oz strong flour
• 2 free-range eggs
• 150g/5½oz smoked salmon
• finely chopped
• 75g/2½oz soft cream cheese
• 250g/9oz crème fraîche
• ½ lemon
• juice only
• 2 tbsp very finely chopped fresh chives
• freshly ground black pepper
• ½ small watermelon
• flesh cut into 2.5cm/1in cubes
• 250g/9oz feta
• cut into 2.5cm/1in cubes
• small handful fresh basil leaves
• preferably Greek basil
• 1-2 tbsp sherry vinegar

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with silicone or baking paper.
• Pour 125ml/4½fl oz water into a pan and add the butter and salt. Bring to the boil slowly
• then boil for 1 minute. Remove the pan from the heat
• pour in the flour all in one go and beat continuously for a few minutes
• until the mixture is smooth and well combined and comes away from the sides of the pan cleanly – you should be able to hear the mixture making a popping noise in the pan.
• Turn the choux dough out into the bowl of a food mixer and allow to cool for 2-3 minutes. Once cooled slightly
• beat in the eggs
• one at a time
• then continue to beat for 2-3 minutes
• or until the mixture is smooth and glossy (you could also do this using a large bowl and an electric whisk).
• Spoon the choux dough into a piping bag fitted with a large
• plain nozzle
• then pipe blobs 1.5cm/½in in diameter onto the prepared baking tray
• leaving a 3cm/1¼in gap between each. Smooth the tops of the balls slightly with a wet fingertip
• then sprinkle 1 tablespoon of water over the balls on the tray.
• Bake in the oven for 12-15 minutes
• or until risen and golden-brown
• then remove from the oven and set aside to cool.
• Meanwhile
• for the filling
• blend the smoked salmon in a food processor until smooth. Add the cream cheese and 150g/5½oz of the crème fraîche and blend again until very smooth. Season
• to taste
• with plenty of freshly ground black pepper and a squeeze of lemon juice and blitz once more.
• Spoon the mixture into a clean piping bag and chill in the fridge until ready to use.
• Whisk the remaining crème fraîche with the remaining lemon juice. Season well
• transfer to a small serving bowl and set aside. Place the chopped chives in a bowl.
• For the watermelon and feta bites
• stack the watermelon and feta cubes on the serving plates
• garnising with a basil leaf. Drizzle with a little sherry vinegar.
• When the choux buns are cool
• pierce a hole in the top of each and pipe the smoked salmon mixture into the middle.
• Dip the tops of the filled choux buns into the seasoned crème fraîche
• then dip into the chopped chives. Divide among the serving plates
• or serve the choux buns and watermelon and feta bites on separate platters as canapés.