Choux pastry bites with smoked salmon filling

    55 min

    A smoked salmon starter for a dinner party or nibble for a cocktail party that will impress your guests: choux pastry with a creamy smoked salmon filling.


    3 people made this

    Ingredients
    Makes: 30 pieces

    • For the choux pastry
    • 250ml water
    • 1 pinch salt
    • 50g butter, cubed
    • 150g plain flour
    • 4 eggs
    • For the salmon filling
    • 4 slices smoked salmon, chopped
    • 150g thick creme fraiche
    • 1 shallot, minced
    • 1/2 lemon, juiced
    • minced dill
    • salt and pepper

    Method
    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

      Choux pastry:

    1. Preheat oven to 210 C / Gas 6/7. Line 2 baking trays with greaseproof paper.
    2. In a small saucepan bring water to the boil. Add butter and salt. Remove saucepan from the hob and add the flour all at once. Stir with a wooden spoon till smooth, then add the eggs one after the other, stirring well after each addition. The mixture should be smooth and lump free.
    3. Using 2 teaspoons, place small heaps on the lined baking tray, leaving ample distance between them. Bake in the preheated oven till puffed up and golden, about 20 to 25 minutes.
    4. Filling:

    5. For the filling, mix all the ingredients in a bowl till smooth. Keep refrigerated till the choux pastry has cooled down.
    6. Cut the top off the choux pastry pieces, add filling and put the top back on. Refrigerate till serving.

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