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Profiteroles
with Smoked Salmon
1/2 cup water 3 tablespoons unsalted butter 1/4 teaspoon salt 3/4 cup sifted flour 2 to 3 eggs Filling: 1 poind smoked salmon, cut julienne a small Bermuda onion, minced 1 bunch fresh dill, finely snipped 1 cup sour cream |
| Preheat oven to 425°. Boil the water in a heavy saucepan; add the butter. Melt the butter and add the salt. Add the flour all at once; mix until a ball forms. Remove from the heat; cool slightly. While the dough is still warm, beat in the eggs one at a time until a smooth, sticky dough forms. Drop by teaspoon onto an ungreased cookie sheet. Bake for 5 minutes. Then reduce oven to 375° and bake for an additional 15 minutes, or until firm and golden. Cool on a cake rack. Make the filling: Mix well together the salmon, onion, dill and sour cream. Cut and fill the cooled profteroles with the mixture. Yield: 12 profiteroles |
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The
profiteroles also make a very nice lunch.
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