Salty choux puffs with smoked salmon

55 ml water

55 ml milk

45 g butter

½ tsp salt

1 tsp sugar

65 g plain flour

2 eggs

Bring the water, milk, butter, salt and sugar to the boil. Shoot in the flour and stir over a moderate heat until the mixture comes away from the sides of the pan. Cook the mixture until it thickens and a white film should form in the bottom of the pan. Transfer the mixture to a mixing bowl. Allow the mixture to cool briefly, then beat in the eggs one at a time. Beat the dough until smooth and elastic. Spoon the dough into a piping bag with a star nozzle.

(Pre-)heat cooking space to 200 °C with Top/bottom heat

Pipe about 12 rounds of dough (ø5 cm) onto the lined baking tray. Put the baking tray into the preheated cooking space. Bake.

Put the food in

Top/bottom heat 200 °C for 25 Mins

500 g smoked salmon

1 lime

2 cm ginger

200 g crème fraîche

salt

pepper

Finely chop the smoked salmon into a tartare. Zest the lime. Peel and finely grate the ginger. Mix the smoked salmon tartare, 1 tsp of lime zest, 2 tsp of grated ginger and crème fraîche together and season with salt and pepper. A dash of lime juice can be added according to taste.

Cut the choux puffs in half, stuff the bottom halves with the tartare, then put the tops on.