Avocado and Smoked Salmon Pastry Puffs.

Filling:
2 oz. of Smoked salmon diced
2 Avocados diced (1 ¾ to 2 cups)
juice of 1 lemon
1 tblsp. finely chopped chives
½ teasp. Kosher salt

Method:
Mix all ingredients and refrigerate 30 minutes before using.
Yield 2 cups – will fill sixteen puffs nicely
Pate Choux
Ingredients
1 c. milk
1/4 lb Butter
1/4 teasp. salt
2 teasp. Sugar
1 cup Flour
4 Eggs

Method:
In a 4-cup saucepot, heat milk and butter till butter is melted. Add the salt and sugar. Turn off the flame and add the flour. Blend well. Turn the flame back on and cook the “panade” for a few minutes over low heat. The mixture will ball up and come away from the sides of the pot easily. Place the “panade” in a mixer and add the eggs one at a time. Mix until smooth.

Spoon or pipe with a pastry bag 2 tablespoons of the mixture onto a cookie sheet and bake in a hot oven (400°F) for 10 minutes. When browned reduce the heat to 325°F. Try not to open the oven door as this will make the puffs fall. Continue cooking for about 40 minutes.

You can freeze the dough you don’t use or cook the puff and freeze. You can refresh them in a 325°F oven for 5 minutes to use at another time

Yields 24 oz. (3 c.) 24 1-oz. puffs.

Assembly:
Cut tops off of the puffs and fill with a heaping tablespoon of the filling.