Smoked Salmon Puffs

Photo: Jan Smith

Bread flour lends these savory pastries height and structure.

Yield: 24 puffs (serving size: 2 puffs)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 35%
  • Fat: 2.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.5g
  • Carbohydrate: 7.7g
  • Fiber: 0.3g
  • Cholesterol: 41mg
  • Iron: 0.7mg
  • Sodium: 180mg
  • Calcium: 7mg

Ingredients

  • 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

Preparation

  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.
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