Smoked Salmon Puffs

Smoked Salmon Puffs Recipe
Photo: Jan Smith
Bread flour lends these savory pastries height and structure.


24 puffs (serving size: 2 puffs)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 425°.

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

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.

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.

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

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.

Kirsten Dixon,

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook,

Cooking Light

July 2006
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