Eclair cases made from choux pastry also work very well for savory dishes. You can buy them in most supermarkets and specialty pastry shops.
– Slice some eclair case lengthwise.
– Blend together a large bunch of chopped dill, mustard, lemon juice, sugar, olive oil and a little mayonnaise. You can also buy ready made “gravalax” sauce.
– Gently mix the dill sauce with some fromage blanc, this filling should be quick thick, not too runny. Spread this mixture inside the eclair cases and close.
– Cover with a slice of smoked salmon.
– Allow to stand for an hour or two before serving to allow the moisture to soften the eclair cases.
– Decorate with grilled sesame seeds and fish roe. Serve with rocket salad and a lemony vinaigrette.