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Smoked Salmon Puffs

Photo: Jan Smith
Yield 24 puffs (serving size: 2 puffs)
Bread flour lends these savory pastries height and structure.


  • 1 cup bread flour (about 4 3/4 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup water
  • 2 tablespoons butter
  • 2 large eggs, lightly beaten
  • 4 large egg whites, lightly beaten
  • 1/4 cup chopped green onions
  • 2 ounces hot-smoked (kippered) salmon, chopped
  • Cooking spray

Nutrition Information

  • calories 75
  • caloriesfromfat 35 %
  • fat 2.9 g
  • satfat 1.3 g
  • monofat 1.2 g
  • polyfat 0.2 g
  • protein 4.5 g
  • carbohydrate 7.7 g
  • fiber 0.3 g
  • cholesterol 41 mg
  • iron 0.7 mg
  • sodium 180 mg
  • calcium 7 mg

How to Make It

  1. Preheat oven to 425°.

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

  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.

  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.

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

  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