Salmon Butter:<\/p>\n
\u00be pound smoked salmon
\n1 \u00bd cups butter, room temperature
\n2 tablespoons minced fresh dill
\n2 tablespoons fresh lemon juice
\n\u00bc teaspoon pepper
\nPuree salmon in processor. Blend in remaining ingredients. Taste and adjust seasonings. Bring to room temperature before using.<\/p>\n
Goug\u00e8re:<\/p>\n
1 cup water
\n1\/3 cup butter, in pieces
\n1 teaspoon dry mustard
\n\u00bd teaspoon salt
\n1\/8 teaspoon cayenne
\n1 cup flour
\n4 eggs
\n\u00bc pound smoked salmon, finely diced
\n\u00bc cup grated Parmesan cheese
\n1 egg
\n1 teaspoon whipping cream<\/p>\n
Bring water, butter, mustard, salt and cayenne to boil. Remove from heat and stir in flour all at once. Mix until dough forms a ball. Place over medium heat and stir until dough is no longer sticky when pinched. Cool 5 minutes. Beat in eggs 1 at a time until dough is smooth. Blend in salmon and Parmesan. Pipe in 1-inch rounds onto parchment-lined baking sheets, spacing 2 inches apart. Beat egg with cream and glaze tops of puffs. Bake at 425\u00ba until puffed, golden and firm, about 25 minutes. Turn off heat and open oven door. Pierce each puff with sharp knife. Let stand in oven 10 minutes to dry. Cut off caps and reserve. Pull out any dough centers. Pipe salmon butter into puffs. Top with caviar if desired or replace caps. Garnish with dill sprigs. Makes about 48.<\/p>\n","protected":false},"excerpt":{"rendered":"
Salmon Butter: \u00be pound smoked salmon 1 \u00bd cups butter, room temperature 2 tablespoons minced fresh dill 2 tablespoons fresh lemon juice \u00bc teaspoon pepper Puree salmon in processor. Blend in remaining ingredients. Taste and adjust seasonings. Bring to room temperature before using. Goug\u00e8re: 1 cup water 1\/3 cup butter, in pieces 1 teaspoon dry mustard \u00bd teaspoon salt 1\/8 teaspoon cayenne 1 cup flour 4 eggs \u00bc pound smoked salmon, finely diced \u00bc cup grated Parmesan cheese 1 egg…<\/p>\n