Cream puffs with salmon cream

Ingredients for 24 servings:

• 250 ml water
• 1 tsp, leveled salt
• 100 g butter
• some pepper, freshly ground, black
• some nutmeg, freshly grated
• 250 g wheat flour, type 405
• 5 eggs, fresh size L
• 200 g salmon, Stremellachs (hot smoked salmon) without skin
• 200 g sour cream
• ½ bunch dill (finely chopped)
• 2 anchovy fillets
• 2 tbsp capers (finely chopped)
• 50 ml cream, fresh
• some pepper
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Mini cream puffs with salmon cream filling as a little surprise for a champagne reception or savory finger food on a buffet

Bring water, butter, salt, pepper, and nutmeg to a boil. Add the previously sifted flour all at once and immediately stir in vigorously with a whisk. Turn off the heat and continue stirring the dough with a wooden spoon until it forms a smooth ball. Remove the ball of dough from the pot, place it in a bowl, let it cool slightly (only very briefly), and then beat in the eggs one at a time. Preheat oven to 180 degrees (top and bottom heat), line a baking tray with baking paper, fill a piping bag with the dough, and pipe 24 even dots onto the tray. Bake on the middle rack at 180 degrees (the profiteroles should be golden yellow). Let cool and carefully cut open. In the meantime, prepare the filling. Remove the skin from the salmon and break it up with a fork, then place it in a blender. Wash, dry, and finely chop the dill and add it to the blender. Add the sour cream, anchovy fillets, chopped capers, and a pinch of pepper. Blend vigorously and add the cream, adding a little more depending on the consistency. Season to taste with salt and pepper. Transfer the mixture to a piping bag and pipe a small amount onto the bottom half of each profiterole. Top with the lid and serve. As finger food, the profiterole should be served in small muffin cups.