Salmon Puffs
- Cuisine: French
- Course: Appetizer
Summary:
Hot-smoked (or kippered) salmon is good here. It is uncured (usually chunks of fillet with the skin on) and smoked slowly over low heat and wood chips until it is thoroughly cooked. Brine-cured, smoked salmon may be substituted.
Makes 25 to 30 pieces
Ingredients:
- 1 batch Basic Cream Puff Dough
- 1 1/2 cups hot smoked salmon (about 8 ounces), skinned and broken into 1-inch chunks. Available at Harris Teeter, Balducci's, Wegmans and Whole Foods stores, and can be special-ordered at Magruders.
- 2 teaspoons soy sauce (may substitute low-sodium soy sauce)
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 teaspoon five-spice powder
- 2 teaspoons black sesame seeds
Directions:
Preheat the oven to 425 degrees. Have ready an ungreased baking sheet lined with a silicone liner or parchment paper.
In a medium bowl, combine all ingredients except the sesame seeds. Drop tablespoons of dough (or pipe them using a gallon-sized resealable plastic bag with 1 inch snipped off one corner), at least half an inch apart, onto the prepared baking sheet. Sprinkle some sesame seeds on each mound and bake for 20 minutes or until the puffs are no longer doughy. Serve warm or at room temperature.
Recipe Source:
Adapted from chef and former restaurateur David Hagedorn.
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