Preparation

• 1
  In a bowl, mix 300 grams of cream cheese with 10 grams of chopped chives. Season with a pinch of salt and pepper.
• 2
  Add in 2 tablespoons of lemon juice and adjust the taste to your liking. Place in a piping bag.
• 3
  To assemble, cut the cooked choux in the middle and set the top part aside
• 4
  Pipe the cream chive inside the choux, making sure the cream is evenly distributed
• 5
  Cut the smoked salmon into strips, and roll the strips to resemble a rosette then place on top of the cream
• 6
  Assemble the red radish slices and lemon pulp between the smoked salmon rosettes in an alternate manner
• 7
  Place the cut choux top back to sandwich the components in place
• 8
  Finish off with a chive stalk for presentation