Ingredients :-

• 2 tablespoons soured cream
• 1 teaspoon tomato purée
• 125-175 g (4-6 oz) smoked salmon
• mixed salad leaves ( to garnish )
• cayenne pepper ( for dusting pepper )

Choux Pastry :-

• 25 g (1 oz) plain flour
• 50 g (2 oz) butter
• 150 ml ( 1/4 pint) water
• 2 eggs ( beaten )
• 25 g (1 oz) wholemeal flour
• 1/4  teaspoon cayenne pepper

Serving Information:-

• Serve for 18 pax ( just nice for guests ! )
• Preparation time: about 20 minutes.
• Cooking time: about 25 minutes.

Dietary Information ( per puff ) :-

• kcal 54
• kJ 223
• protein 3 g
• fat 4 g
• CHO 2 g

Puffs Preparation Process

1. First make the choux pastry.

• Put the butter and water in a saucepan and bring to the boil.
• Remove from the heat and immediately beat in the plain and wholemeal flours and cayenne pepper until the dough leaves the side of the pan.
• Let the mixture cool slightly, then gradually beat in the eggs ( a little at a time ), until the dough mixture is thoroughly blended.

1. Place teaspoonfuls of the dough  on a lightly greased baking sheet, or alternatively pipe the dough, and bake in a preheated oven, with temperature of 200°C (400°F), for about 20 minutes until well risen and firm to touch.
2. Transfer the choux puffs to a wire rack to cool and split them open ( this is to allow the steam to escape ).
3. Meanwhile, combine the soured cream and tomato puree to make a dressing ( Season and to taste with pepper ).
4. Cut the smoked salmon into small strips.
5. Fill each puff with a little dressing, and top with some of the fish.
6. Serve with a dusting of cayenne and garnish with mixed salad leaves.

Enjoy your tea time break !