Whether it’s for teatime, having guests at home , banquet and party time, indulge your friends with these gorgeous smoked salmon puffs !
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
- 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.
- 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.
- Transfer the choux puffs to a wire rack to cool and split them open ( this is to allow the steam to escape ).
- Meanwhile, combine the soured cream and tomato puree to make a dressing ( Season and to taste with pepper ).
- Cut the smoked salmon into small strips.
- Fill each puff with a little dressing, and top with some of the fish.
- Serve with a dusting of cayenne and garnish with mixed salad leaves.
Enjoy friends gathering time and Tea Time break !