Smoked Salmon Puffs

Name: Smoked Salmon Puffs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 135 grams cup bread flour (about; 2 Tbsps butter; 4 larges egg whites, lightly beaten; 2 larges eggs, lightly beaten; 59 milliliters chopped green onions; 1 teaspoons salt; 57 grams hot-smoked (kippered) salmon, chopped; 237 milliliters water

Smoked Salmon Puffs is A mixture of pepper, bread flour, egg whites, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 42

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Oven

Lightly spoon flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour, salt, and pepper in a large bowl.

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Pepper

All Purpose Flour

Salt

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Bowl

Combine 1 cup water and butter in a medium saucepan; bring to a boil over medium-high heat.

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Butter

Water

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Sauce Pan

Add flour mixture, and stir constantly with a wooden spoon until mixture forms a ball and pulls away from the sides of the pan (about 30 seconds). Cook for 1 minute, stirring constantly.

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All Purpose Flour

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Wooden Spoon

Frying Pan

Remove from heat.

Transfer flour mixture to a large bowl.

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All Purpose Flour

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Bowl

Add eggs, 1 at a time, beating well with a mixer after each addition.

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Egg

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Blender

Add egg whites, 1 at a time, beating well after each addition. Stir in onions and salmon.

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Egg Whites

Onion

Salmon

Spoon salmon mixture by rounded teaspoonfuls 1 inch apart on a baking sheet coated with cooking spray.

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Cooking Spray

Salmon

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Baking Sheet

Bake at 425 for 10 minutes.

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Oven

Reduce oven temperature to 350 (do not remove puffs from oven).

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Oven

Bake an additional 20 minutes or until puffs have risen, lightly browned, and feel dry on the top and bottom.

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Oven

Remove from pan; cool completely on wire racks.

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Frying Pan

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 135grams

cup bread flour (about 2Tbsps

butter 4larges

egg whites, lightly beaten 2larges

eggs, lightly beaten 59milliliters

chopped green onions 1teaspoons

salt 57grams

hot-smoked (kippered) salmon, chopped 237milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.