Salmon Puffs

This recipe c'est un hour d'ouvre which was inspired by a salmon spread recipe that my friend Ed gave me years ago. I modified the salmon cream cheese spread somewhat to make it a filling and pipe it into Paté au Choux (cream puff pastry) shells.

The shells are in fact wonderfully versatile things in and of themselves which can be used as a foil for all sorts of great stuff from custards to patés to salads — anything you can pipe or scoop into them!

This recipe should merely be an inspiration for you to get your creativity started. Don't just stop here, but run with your imagination!

Paté au choux

• 1 C Flour (sift before measuring)
• ¼ tsp Salt
• 2 Tbsp Sugar (if using for a sweet filling)
  
• 1 C Water
• ¹/₃ C Butter
  
• 5 Eggs

Paté du Saumon

• 1 10 oz can salmon, skinless and boneless if possible.
• 2 10 oz pkgs. cream cheese
• ¼ onion, finely chopped.
• 1 Tbsp lemon juice (optional)
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tsp dried parsley
• 1 tsp dried dill leaves (optional)
• 1 tsp dried tarragon (optional)
• 1 tbsp white wine (optional)
• 1 tsp worcestershire sauce (optional)

Make puffs

Sift flour, salt and sugar together

Bring water and butter to a boil in a heavy medium sized saucepan.

Add the flour mixture to the boiling water all at once and begin stirring. Remove the dough fromt the heat and continue stirring until the dough is smooth and pulls from the sides of the pan.

One at a time, add the eggs, mixing each one in thoroughly before adding the next.

Pipe the dough onto a baking sheet in 1" mounds.

Bake the puffs at 400°F for 10 minutes. Reduce the temperature to 350°F and continue baking for another 25 minutes. The puffs will be golden brown, crispy and dry to the touch (but hot, so be careful touching them)

Remove the baking sheet from the oven and allow the puffs to cool completely before removing them from the baking sheet.

Make filling

Drain the juice from the salmon and save two tablespoons of it.

Blend the salmon, the two tablespoons of the juice and the other ingredients thoroughly to form a spreadable paste. Add lemon juice, salmon juice, or white wine to thin the mixture if necessary, but it should definitely be thick enough to hold its shape.

Use a pastry tube to pipe the filling into the puffs.

The puffs and the filling may be made a day or two in advance, but the puffs should not be filled any earlier than a few hours before they will be served. If the puffs are made in advance, keep them stored in a closed paper bag at room temperature to keep them crisp.

The puffs may be filled with any thing you can pipe into them from pate, to custard. The filling can also be modified to your taste.

Capers, a little mustard, or cucumber will also go well with the salmon.

Instead of salmon, you can add roasted, peeled and chopped chiles and red bell peppers (or canned chiles), a dash of cayenne, and a little more onion.

Be adventurous!