Smoked Salmon Cream Puffs

When we get together with family or friends in France, we often start our dinner with an aperitif and small appetizers such as these Smoked Salmon Cream Puffs. This is one of my favouite recipe for appetizers, especially at Christmas, because they are so easy to prepare.

Choux pastry is a true French classic! It’s the base for so many iconic desserts, from éclairs to profiteroles. These little airy pastry shells can be filled in endless ways, sweet, like chouquettes (sugar-topped pastry puffs often enjoyed as a snack), or savory like gougères (cheese puffs made with Gruyère or a similar cheese). That versatility is exactly why choux is such a popular choice for holidays and special occasions.

3 Tips for Perfect Mini Choux

Before you get started, here are my three best tips for making mini choux that turn out extra fluffy and perfect for filling:

1. Dry the dough properly: Bring the butter, water and salt to the boil, then stir in the flour all at once and “burn” the dough for a couple of munites until it comes away from the bottom of the pan.
2. Gradually work in the eggs: This is the only way to make the batter smooth, shiny and easy to pipe.
3. Keep the oven door closed during baking: Sudden cold can cause the chouquettes to collapse; only open after the baking time.

Note: You can also freeze the mini choux. Just let them cool completely, then place them in a single layer in the freezer. To reheat, bake the frozen puffs in the oven at 320°F (160°C) for about 5-7 minutes, until they’re crisp and slightly warm again.

Recipe card

Smoked Salmon Cream Puffs

5.00 (1 review)

These savory mini cream puffs are one of my favorite Christmas appetizers because you can prepare them ahead of time. Filled with a creamy mixture of yogurt and smoked salmon, then topped with trout roe and fresh dill, they’re always a hit!

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Prep Time 30 minutes minutes

Baking time 20 minutes minutes

Servings 25

Ingredients 

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Choux pastry

• 1 cup water 250 ml
• 6 tbsp butter 80 g
• ¾ tbsp salt 4 g
• 1 ¼ cups flour 150 g, Type T55
• 4 whole eggs

Salmon Cream

• 9 oz cream cheese 250 g
• ½ cup Greek yogurt or skyr 100 g
• 5 oz salmon 150 g, cut into small cubes
• 3 tbsp chives finely chopped
• 1 lemon for zest and juice
• Salt & Pepper

Topping

• A small jar of trout roe
• Fresh dill

Instructions 

1. Preheat the oven to 350°F (180°C) with convection (or 375–390°F (190-200°C) for conventional ovens). Pour the water, butter (cut into pieces), and salt into a saucepan. Bring to a boil. Remove from the heat, add the flour all at once, and stir vigorously until you get a smooth dough.
   
2. Return the pan to medium heat and dry the dough for 5 minutes. A thin film should form at the bottom of the pan.
   
3. Transfer the dough to a mixing bowl and let it cool for 2 minutes. Beat the eggs and weigh them to get about 7.5–8 oz (210–220 g). Add the eggs in four portions, mixing well between each addition until the dough is smooth and glossy. Use a wooden spoon or spatula.
   
4. Using a piping bag, form small mounds of dough about 1 inch (3 cm) in diameter on a baking sheet lined with parchment paper. Make sure to space them well apart.
   
5. Bake for 20–25 minutes without opening the oven door, until the choux are golden brown. Remove from the oven and let cool completely.
   
6. Carefully cut off the top of each choux.
   
7. Prepare the salmon cream by mixing the cream cheese, skyr or yogurt, smoked salmon, chives, lemon zest, and a little pepper. Transfer to a piping bag.
   
8. Fill each choux with a bit of salmon cream. Add a few trout roe, a sprig of dill, some lemon zest, and replace the top and serve immediately.
   

Notes

You can freeze the empty mini puffs once they’re completely cooled. When you’re ready to serve them, simply bake the frozen puffs at 320°F (160°C) for 5–7 minutes, until they’re warmed through and crisp again.

 

 

 

Nutrition facts

Calories: 104kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 278mg | Potassium: 71mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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3 Fun Ways to Fill Your Mini Cream Puffs

You can easily switch up the filling for these mini cream puffs. Here are a few ideas to inspire you:

• Prawns: You can swap the salmon for prawns or shrimps. Sauté them briefly, let them cool, then cut them into small pieces before folding them into the cream.
• Vegetarian: For a vegetarian version, replace the salmon filling with a simple Crème Fraîche and Chive Dip.
• Festive: For an extra-festive option, use the creamy goat cheese filling from my recipe Goat’s Cream Cheese Fir Trees with Apple.
  

FAQ – Mini Cream Puffs with Salmon

More Holiday Appetizer Recipes

• Crustlass Mini Quiches
• Savory Cookies with Parmesan and Herbs
• Smoked Salmon Roses
• Goat’s Cheese Parcels with Apple & Pear