Serves: 5
Total Calories: 640
Yield: 50

Salmon Filling:
6 - 7 ounces smoked salmon, bones removed
1 (8-ounce) package cream cheese
1 tablespoon lemon juice
1 tablespoon grated onion
2 tablespoons mayonnaise
1 tablespoon horseradish
2 tablespoons chopped parsley
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Puffs:
1 cup water
1/2 cup butter or margarine, cut into small pieces
1 cup all-purpose flour, sifted
4 eggs
3/4 cup grated Cheddar cheese

Salmon Filling:
Place all ingredients in food processor and blend until smooth.

Puffs:
Preheat oven to 400°. In a medium saucepan, bring water and butter to a boil over medium heat. Remove from heat. Add all the flour at once and beat vigorously until mixture is smooth, forming a ball. Return to heat and beat vigorously for 1–2 minutes. Remove from heat and add eggs, 1 at a time, beating well to incorporate until smooth and velvety. Add cheese. Spoon about 1 1/2 teaspoons of batter (or pipe with a pastry bag with no tip attached) onto greased cookie sheet (can use parchment).

Bake 10 minutes. Open oven door slightly and keep ajar, using a wooden spoon, and bake an additional 15 minutes. (This allows steam to escape from oven.) Remove from oven and pierce each puff with a thin, sharp knife to let steam escape. Turn off oven; return puffs to oven for 30–45 minutes to dry out, leaving door ajar. Remove from oven; split and fill puffs with Salmon Filling. May be reheated briefly in a 350° oven to crisp before filling and serving.

Nutritional Facts:

Serves: 5
Total Calories: 640
Calories from Fat: 454

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