Makes 18 servings
- 12 oz smoked salmon, flaked
- 3 oz cream cheese, softened
- 3 tbsp sour cream
- 1 ½ tbsp chopped roasted red pepper
- 1 tbsp chopped fresh chives
- 1 tsp bottled hot pepper sauce
- ½ cup water
- ¼ cup unsalted butter
- ⅛ tsp salt
- ⅛ tsp cayenne pepper
- ½ cup all-purpose flour
- 2 eggs
- 2 oz shredded cheddar cheese (about ½ cup)
- ¼ tsp poppy seeds
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.
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