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
Makes: 30 pieces
For the choux pastry
1 pinch salt
50g butter, cubed
150g plain flour
For the salmon filling
4 slices smoked salmon, chopped
150g thick creme fraiche
1 shallot, minced
1/2 lemon, juiced
salt and pepper
Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 210 C / Gas 6/7. Line 2 baking trays with greaseproof paper.
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.
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.
For the filling, mix all the ingredients in a bowl till smooth. Keep refrigerated till the choux pastry has cooled down.
Cut the top off the choux pastry pieces, add filling and put the top back on. Refrigerate till serving.