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Smoked Salmon Pastry Puffs

Smoked Salmon Pastry Puffs

 

Pastry Puffs

  • 1/4 cup butter
  • 1/2 cup boiling water
  • 1/2 cup sifted all-purpose flour
  • Pinch of salt
  • 2 eggs

Melt butter in boiling water. Add flour and salt all at once and stir vigorously until it forms a ball and doesn’t separate. Remove from heat and cool slightly. Add one egg at a time and beat until smooth.

Drop dough by the heaping tablespoon onto a greased cookie sheet. Place in preheated oven of 450 degrees. Bake until light golden brown (about 15 minutes), then reduce heat to 325 degrees. Leave in oven for 15-20 minutes longer.

Remove from oven, cool and cut in half.

Fill puffs with smoked salmon mixture and serve.

Makes 12-15 puffs

Smoked Salmon Filling

  • 4-6 ounces C&H Smoked Salmon
  • 4-6 ounces creamed cheese
  • 1-2 tablespoons red onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 1-2 tablespoons capers
  • 1-2 tablespoons dill (fresh or dried)
  • 2 tablespoons olive oil

In a mixing bowl shred smoked salmon with a fork, add creamed cheese and mix well. Add red onion, garlic, pepper, capers, dill and olive oil. Mix until well blended.

Fill pastry puff with approx 1 tablespoon of filling.

Note: For a spicier flavor add some red pepper flakes

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