Smoked Salmon Puffs

These irresistible little puffs are filled with a delicate cream made of smoked salmon. Excellent as an appetizer with a glass of Champagne!

Ces petits choux dorés sont fourrés à la mousse très délicate au saumon fumé. Ils sont tout simplement irrésistibles. A servir avec du champagne lors d’une occasion spéciale.

Print Recipe
Smoked Salmon Puffs
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Instructions
Dough
  1. Preheat oven to 390 degrees F. Line two baking sheets with parchment paper. In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
  2. Add flour and mix well, until the dough comes away from the walls and forms into a ball.
  3. Add the eggs one by one. Stir well. The dough should become smooth and shiny.
  4. Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  5. Transfer the dough to a piping bag.
  6. Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
  7. Lightly brush the top of puffs with egg yolk.
  8. Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
  1. In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
  2. Season with salt, pepper and lemon juice. Mix once more.
  3. Whip heavy cream, until soft peaks form.
  4. Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
  5. Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
  6. Dust puffs with paprika. Serve right away or keep in the refrigerator.

Creamy Zucchini Soup

This deliciuos Creamy Zucchini Soup is extremely easy to cook. Only three main ingredients: zucchinis, onions and milk.

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Creamy Zucchini Soup
If you like Maggi broth cubes, add one to the soup while it is being boiled. By doing so, it is no longer needed to add salt, pepper, or herbs.
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and chop onions.
  2. Peel and chop garlic.
  3. Cut the zucchinis.
  4. In a large pot, heat the olive oil, add onions and garlic. Cook until golden, while stirring constantly.
  5. Add zucchinis, and sauté for about 5 minutes. Add salt and pepper.
  6. Add water, milk and heavy cream. The level of liquid should just cover the veggies. Bring to a boil. Reduce the heat, add the herbs of Provence and simmer about 20 minutes.
  7. Puree the soup with blender until smooth. If the soup is too thick, add some milk or heavy cream. Bring to a boil once again and remove the pan from the heat. Taste the soup, and add salt and pepper accordingly.
  8. Serve the creamy soup and don't forget to sprinkle with paprika or decorate with fresh herbs.

Pickled Cabbage

For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!

 


Print Recipe


Pickled Cabbage

Course Salads

Cook Time 3 minutes
Passive Time 12 hours

Servings
servings


Ingredients

Course Salads

Cook Time 3 minutes
Passive Time 12 hours

Servings
servings


Ingredients


Instructions
  1. Cut, core and shred cabbage finely.

  2. Peel the carrots and grate.

  3. Peel the garlic and cut each clove into 4 pieces.

  4. Place vegetables in a mason jar.

  5. Meanwhile, in a large pot, boil water with salt, sugar and olive oil.
    Remove from the heat and add vinegar.

  6. Pour hot marinade over the cabbage and let it cool completely.

  7. Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.

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