Smoked Salmon Cream Puffs

These smoked salmon cream puffs are a sophisticated savory treat. Crispy puff shells are filled with a rich mixture of smoked salmon, cream cheese, sour cream, roasted red pepper, and fresh chives. Finished with a hint of hot sauce and a poppy seed garnish, they make an elegant appetizer for entertaining or special occasions.

Recipe Information

Total Time:

Yield:

18 puffs

Ingredients

12 ounces smoked salmon, flaked

3 ounces cream cheese, softened

3 tablespoons sour cream

1½ tablespoons chopped roasted red pepper

1 tablespoon chopped fresh chives

1 teaspoon bottled hot pepper sauce

½ cup water

¼ cup unsalted butter

⅛ teaspoon salt

⅛ teaspoon cayenne pepper

½ cup all-purpose flour

2 eggs

2 ounces (½ cup) shredded cheddar cheese

¼ teaspoon poppy seeds

Directions

To make filling, in a medium bowl stir together salmon, cream cheese, sour cream, roasted red pepper, chives and hot sauce. Cover and chill at least 2 hours.
To make cream puff shells, preheat oven to 400°F. In a medium saucepan, heat water, butter and salt over medium heat until mixture begins to boil. Add flour and cayenne pepper; stir vigorously with a wooden spoon for 1 minute.
Remove from heat; stir in eggs, one at a time, until each is incorporated. Stir in cheddar cheese. Drop dough by level tablespoons 2 inches apart onto a parchment-lined or ungreased baking sheet, smoothing tops with finger moistened with water. Sprinkle each with a pinch of poppy seeds.
Bake about 25 minutes or until light brown on bottom. Remove to wire rack; cool slightly. With a serrated knife, cut in half horizontally. Remove and discard soft dough inside.
To assemble, spoon 2 level tablespoons filling into shell bottoms. Place tops over filling. Assembled cream puffs may be chilled in a covered container up to 3 hours before serving.