Recipe: Saltbush Tarragon Cream Filling

This can be used as a filling for savoury vol au vents topped with a curl of smoked salmon, a fresh tarragon leaf and a sliver of lemon zest, a cracker topping, or stuffed inside a pastry.

Saltbush is a native Australian ingredient usually from a shrub known as Old Man Saltbush, leaves can be eaten fresh after cooking, or are dried and used as a salty, earthy toned herb.

This recipe takes a few moments to whip up.

Ingredients

Cream cheese 250 grams, softened

Mascarpone cream 150 grams

Saltbush 2-3 grams, dried

Tarragon 10 grams, fresh, removed from stems, chopped

Garlic powder 3 grams

Black pepper, freshly ground to taste

Instructions

In a stand mixer with paddle attachment mix the cream cheese and mascarpone until smooth, add in other ingredients and mix until combined. (can also be done by hand but takes a bit of elbow grease).

Place in piping bag and chill until you are ready to use.