Smoked salmon and preserved lemon choux buns

Salmon and ricotta filling

• 100 g smoked salmon
• 200 g ricotta
• 1 ½ pieces preserved lemon rind only, rinsed and chopped (approx. 1 tsp chopped)
• 1 tbsp lemon juice
• 2 sprigs fresh dill leaves only
• ground black pepper to taste

Choux pastry

• 50 g unsalted butter chilled and cut into pieces (2 cm)
• 125 g water
• 75 g plain flour
• 1 pinch salt
• 2 eggs plus extra 1 egg lightly beaten, for brushing
• nigella seeds for sprinkling

Assembly

• 100 g smoked salmon cut into pieces (3 cm)
• fresh dill for garnishing