A tray of Salmon Choux Pastry instantly elevates any Christmas menu with its refined presentation and flavor. These delicate puffs are filled with a smooth smoked-salmon cream that delivers richness, freshness. The airy choux shell and the creamy, citrus-bright filling make this appetizer memorable.
They are ideal for holiday gatherings, family dinners, or cocktail parties. These savory pastries offer a sophisticated option that appeals to seafood lovers and anyone who appreciates a beautifully crafted starter.
What is Salmon Choux Pastry?
Choux pastry, or pâte à choux, is traditionally used for éclairs and cream puffs. When baked, it forms hollow shells perfect for filling with savory or sweet mixtures. In this recipe, the shells are filled with a creamy blend of smoked salmon, cream cheese, lemon zest, and a touch of mayonnaise and ketchup for balanced flavor. Choux pastry dates back to 16th-century France and has long been a favorite for festive and high-end dining.
Pro Tips for the Best Salmon Choux Pastry
- Cool your dough completely before adding eggs to ensure your choux puffs rise perfectly.
- Pipe evenly sized mounds for uniform baking and a polished presentation.
- Blend the filling until smooth to ensure a creamy, luxurious texture.
- Add lemon zest for a subtle brightness that balances the richness of the salmon.
Frequently Asked Questions
Can I Make the Choux Pastry Ahead of Time?
Yes! You can bake the choux shells a day ahead. Store them in an airtight container and fill them just before serving to maintain crispness.
Can I Use Other Types of Fish?
Absolutely! Smoked trout or smoked mackerel can replace salmon for a different flavor, though the delicate texture of salmon is preferred.
How Do I Make the Puffs More Decorative?
Garnish with small parsley leaves, additional smoked salmon slices, or sprinkle a few pink peppercorns to elevate presentation.
Can I Freeze the Filled Puffs?
It’s better to freeze unfilled choux shells and fill them after thawing to prevent sogginess.
Is This Recipe Suitable for Parties?
Definitely! These bite-sized puffs are perfect finger foods for holiday gatherings and can be arranged beautifully on a festive platter.
Ingredients
How to Make Salmon Mousse Choux Pastry
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In a pot, combine water, butter, and salt over medium heat until the butter melts. Add flour and mix constantly on low heat until the dough thickens into a smooth, cohesive ball. Remove from heat, transfer to a bowl, and allow to cool completely.
In a pot, combine water, butter, and salt over medium heat until the butter melts. Add flour and mix constantly on low heat until the dough thickens into a smooth, cohesive ball. Remove from heat, transfer to a bowl, and allow to cool completely.
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In a food processor, combine cream cheese, smoked salmon, lemon zest, mayonnaise, ketchup, parsley, and white bread. Blend until smooth and creamy.
Once the dough is cool, add eggs one at a time, mixing with a spatula until fully incorporated. Transfer the smooth dough to a piping bag fitted with a round tip.
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Cut the baked cream puffs in half horizontally. Transfer the salmon filling to a piping bag and fill each puff generously. Top each filled puff with small pieces of smoked salmon and a few pink peppercorns.
Pipe small, evenly sized mounds onto a parchment-lined baking tray and bake at 180°C/360°F for 30 minutes.
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Arrange on a serving dish for an elegant presentation.
In a food processor, combine cream cheese, smoked salmon, lemon zest, mayonnaise, ketchup, parsley, and white bread. Blend until smooth and creamy.
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Cut the baked cream puffs in half horizontally. Transfer the salmon filling to a piping bag and fill each puff generously. Top each filled puff with small pieces of smoked salmon and a few pink peppercorns.
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Arrange on a serving dish for an elegant presentation.
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