- 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