Cookwares

• Saucepan
• Piping bag

Method

1. 1Step : Bring the water, milk, salt, sugar, and butter to a boil.
2. 2Step : Off the heat, add the flour and mix.
3. 3Step : Return to medium heat and stir until the dough pulls away from the sides.
4. 4Step : Off the heat, incorporate the eggs one at a time.
5. 5Step : Preheat the oven to 200°C.
6. 6Step : Draw 15 cm lines on the baking paper.
7. 7Step : Pipe 15 cm strips of dough.
8. 8Step : Brush with milk.
9. 9Step : Bake for 25 min, then let rest for 10 min in the turned-off oven.
10. 10Step : Mix together the cream cheese, cream, juice and zest of one lemon, salt, pepper, and chopped dill.
11. 11Step : Drizzle lemon juice over the salmon slices, except one.
12. 12Step : Slice open the cooled éclairs, fill with cream and folded salmon, and season with pepper. Close them up.
13. 13Step : Garnish with the remaining salmon, dill, and zest from the 2nd lemon.