Yield
24 puffs (serving size: 2 puffs)
Photo: Jan Smith

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large bowl.

Step 3

Combine 1 cup water and butter in a medium saucepan; bring to a boil over medium-high heat. Add flour mixture, and stir constantly with a wooden spoon until mixture forms a ball and pulls away from the sides of the pan (about 30 seconds). Cook for 1 minute, stirring constantly. Remove from heat. Transfer flour mixture to a large bowl.

Step 4

Add eggs, 1 at a time, beating well with a mixer after each addition. Add egg whites, 1 at a time, beating well after each addition. Stir in onions and salmon.

Step 5

Spoon salmon mixture by rounded teaspoonfuls 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes.

Step 6

Reduce oven temperature to 350° (do not remove puffs from oven). Bake an additional 20 minutes or until puffs have risen, lightly browned, and feel dry on the top and bottom. Remove from pan; cool completely on wire racks.

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook

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