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