SMOKED SALMON ECLAIRS
From corchef 16 years ago
- 35 minutes to make
- Serves 16
This appetizer put a spin on the sweet French eclairs. Changing from sweet to savory by adding seasoning to the pate chu is really simple to make don't be scare ,is like bagel with lox.but ten times better. Creation is a matter of looking around . Read more Enjoy See less
Ingredients
- Pate Chu..(puff pastry cream) shopping list
- 1/2 c. water shopping list
- 4 tbsp. butter, cut into sm. chunks shopping list
- 1/2 c. flour shopping list
- 2 extra lg. eggs, beaten lightly shopping list
- 1/2 tsp. garlic powder shopping list
- 1/2 tsp. dry dill shopping list
- u can add other herbs hey add lemon pepper to it with lemon thyme.make it our own. shopping list
- --FILLING:-- shopping list
- 1/2 lb. cream cheese, softened shopping list
- (regular or lite) shopping list
- 1/4 c. sour cream (regular or lowfat) shopping list
- 6 oz. smoked salmon, chopped fine shopping list
- juice of 1/2 lemon and grated zest shopping list
- 1 tbsp. fresh dill, minced shopping list
- Dash of nutmeg shopping list
- 1 tsp. minced garlic shopping list
- salt and pepper shopping list
How to make it
- Preheat oven to 400 degrees. Combine water and butter in small saucepan, bring to boil over high heat. Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan. Transfer to mixing bowl. Save 1 tablespoon of beaten egg. Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth. Put dough in pastry bag with #3 star tip. On lightly greased baking sheet, lay down 3 x 1/2 inch strips about 2 inches apart. Bake 15 minutes until puffed up and brown. Remove from oven. Split in half lengthwise. Reassemble and return to baking sheet. Brush top of each with thin film of reserved egg. Sprinkle on combined garlic powder and dill. Reduce oven to 200 degrees. Return eclairs to oven for 20 minutes until dry and crisp. Remove and cool. Mix filling ingredients together. Season to taste with salt and pepper. Just before serving, spoon filling onto bottom half of eclair and top with top half.
People Who Like This Dish 7
- sparow64 Sweetwater, TN
- shandy Tacoma, WA
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The Rating
Reviewed by 4 people-
What the hell...I'm breaking the "rule" and rating it. If I have a problem later, I'll message you. Again, thanks
rml
in loved it
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This looks marvelous!!!! Its gets my 5... thanks!!!!
neena51
in Hollywood loved it
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Fabulous recipe!! Saving this for the next get together!! Great combination of flavors.
sparow64
in Sweetwater loved it
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