Easy Smoked Salmon Cream Puffs Recipe

These easy smoked salmon cream puffs are a delightful and elegant appetizer perfect for any occasion. The light and airy choux pastry filled with a savory cream cheese and smoked salmon mixture makes for a delicious bite-sized treat.

Ingredients

For the choux pastry:

  • 1/2 cup (120 ml) water
  • 1/4 cup (60 g) unsalted butter
  • 1/4 teaspoon salt
  • 1/2 cup (60 g) all-purpose flour
  • 2 large eggs

For the filling:

  • 8 oz (225 g) cream cheese, softened
  • 4 oz (115 g) smoked salmon, finely chopped
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat the oven:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the choux pastry:
  • In a medium saucepan, combine the water, butter, and salt. Heat over medium-high heat until the mixture comes to a boil and the butter is melted.
  • Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
  • Remove from heat and let it cool for a few minutes.
  • Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
  1. Pipe the choux pastry:
  • Transfer the dough to a piping bag fitted with a large round tip or use a spoon.
  • Pipe or spoon small mounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
  1. Bake the choux pastry:
  • Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crisp.
  • Remove from the oven and let cool completely on a wire rack.
  1. Prepare the filling:
  • In a medium bowl, combine the softened cream cheese, chopped smoked salmon, dill, chives, and lemon juice. Mix until well combined.
  • Season with salt and pepper to taste.
  1. Assemble the cream puffs:
  • Once the choux puffs are cooled, cut them in half horizontally.
  • Spoon or pipe the smoked salmon cream cheese filling into the bottom half of each puff.
  • Replace the top halves of the puffs.
  1. Serve:
  • Arrange the filled cream puffs on a serving platter.
  • Garnish with extra dill or chives if desired.

Enjoy your delicious and elegant smoked salmon cream puffs!

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