Eclags with lightly salted trout

Pour 150 g of water into a saucepan, add liquid fat and salt.

60 g of rice flour add 2 g of xanthan gum and mix.

Add the dry ingredients to the water, stir and place on the stove: while stirring, heat until the mass is homogeneous, shiny and the excess water has evaporated.

Remove the pan and add the eggs one by one. The consistency of the dough should be such that when it is lifted, it slowly stretches downwards but does not flow.

Fill the dough into a pastry bag with a cap and squeeze the eclairs on a tray. Of course, you can choose their size and shape yourself.

Put in a preheated oven and bake for ~ 40 -45 minutes. Look at your oven - they should turn slightly brown.

Prepare the cream: mix both cream cheeses, add garlic granules, salt, fill in half-cut eclipse.

Put a slice of trout in the middle and decorate with the same cream and caviar on top.