Smoked Cod Roe Éclairs with Horseradish Cream

Éclairs

• 80 g unsalted butter, diced
• 250 g water, cold
• 2 pinches fine sea salt
• 120 g plain flour
• 3 medium eggs

Creamy Cod Roe

• 125 g codfish roe, smoked, membrane removed, cut in pieces and soaked in cold water for 2-3 hours
• 25 g lemon juice
• 1 garlic clove
• 75 g rapeseed oil
• 1 Tbsp water, hot
• 75 g peanut oil

Horseradish Cream

• 25 g fresh horseradish, peeled, cut in pieces
• 2 Tbsp boiling water
• 1 Tbsp white wine vinegar
• 1 pinch caster sugar
• 1 tsp Dijon mustard
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste
• 200 g double cream

Serving

• 55 g caviar, or avrugar
• mustard cress, for garnishing