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Aperitif carrots filled with a salmon filling

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Stuffed salmon carrots for Easter brunch

Are you still looking for a great Easter biscuit idea for your Easter brunch? Then our carrot biscuits are a wonderful idea. The pastries look like carrots, but are filled with a refreshing salmon filling and decorated with a sprig of fresh dill. If you don't like salmon, you can easily change the filling to a delicious tomato filling at any time.

Most important key data

Quantity: 24 pieces

Baking time: approx. 20 - 25 minutes

Baking temperature: 180 °C fan oven

Difficulty level: Easy

Shelf life: 3 days in the fridge

Cake batter

90 g Butter, cold
230 gWhite flour
5 gSalt
100 gWater, cold

Salmon filling

1/2 Onion
120 gSmoked salmon
200 gPhiladelpia
a littleSalt, pepper, lemon juice & dill
Garnish: Fresh bunch of dill

Tomato filling

250 g Philadelphia
75 gTomatoes in oil
1Pinch of salt
1Pinch of pepper
Garnish:Fresh bunch of parsley

Making cake batter

Cut the butter into small cubes and place in a bowl with the white flour. Now rub everything together with your hands until the butter is no longer recognisable. Then add the salt and finally the cold water. Knead everything together to form a smooth dough. Wrap the finished dough in cling film and leave to rest in the fridge for an hour.

After an hour, you can take the dough out of the fridge. Roll out the dough using a little flour, a rolling pin and two rolling pins (3 mm thick). You will then need a dough cutter, which you can use to cut the dough into even strips about 1 cm wide.

Now preheat your oven to 180 °C (fan oven).

Now you need 24 mini cornets. Coat each one with soft butter using a silicone brush. Alternatively, you can also use a baking release spray. Then start rolling up a single strip of dough from the lowest point. Do not roll up the dough strip all the way to the top, but leave a 3-5 mm border. This will make it easier to remove the cornet after baking. If your dough strip is too long, you can cut it off at the end. Then place the finished cornet on a baking tray lined with baking paper and make sure that the end of the dough is always at the bottom.

When all the cornets are ready, make an egg spread. You will need one egg yolk and half of a beaten egg for this. Pass everything through a sieve and add a pinch of salt and sugar. Mix everything together well. Then brush each individual cornet nicely. Once you have brushed them all, repeat the process again. This will give you a nice shiny surface and beautiful colour after baking. Finally, sprinkle all the cornets with a little white sesame. Now bake the cornets in the oven at 180 °C fan oven for approx. 20 - 25 minutes until golden brown. After baking, leave the carrots to cool for 10 minutes.

While the carrots are in the oven or cooling down, you can make the salmon filling. If you don't like salmon, you can also make a tomato mousse as an alternative. You will need half an onion for the salmon mousse. Cut the onion into small pieces and place in a blender with the salmon. Then mix both ingredients together. Now add the Philadelphia, salt, pepper, a little dill and lemon juice. Mix everything well again until you have a nice homogeneous salmon mousse. Pour the finished filling into a piping bag fitted with a 10-mm nozzle. Put the finished filling back in the fridge until you are ready to use it.

As soon as your "carrot cornets" are baked and cooled, you can remove the metal cornet in the centre.

Now you can fill each individual "Rüebli" with the salmon mousse (alternatively tomato mousse). You can use a sprig of fresh dill to give the "Rüebli" a green finish. If you are using tomato mousse, we recommend using a sprig of fresh parsley instead of dill.

And your salmon carrots are ready for Easter brunch. The carrots can be kept in the fridge for 3 days. It is best to bake the carrot cornets one or two days before the Easter brunch and keep them at room temperature. Fill the carrot cornets with the mousse shortly before serving so that the carrot cornets stay nice and crispy.

I hope you enjoy baking them. If you liked the recipe, please give us a "Like" and give us a star rating. That way we can present you with many more great recipes in the future.

Storage & shelf life

The carrots can be kept in the fridge for 3 days. It is best to bake the carrot cornets one or two days before the Easter brunch and keep them at room temperature. Fill the "carrot cornets" with the mousse shortly before serving so that the "carrot cornet" stays nice and crispy.

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Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Seasonal recipe ideas, Spring & Easter

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