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Smoked Salmon RollsSmoked Salmon Rolls compliments your menu for any holiday party or gathering. Try them out for a new kind of appetizer for Thanksgiving or Christmas. Or just make them because you love smoked salmon. That's what I like to do! - 1 cup water - 1/2 cup of butter (unsalted)* - 1 tsp. of kosher salt - 1 cup of all-purpose flour - 4 eggs (large) - 2 tablespoons poppy seeds - 1/2 lb. of sliced smoked salmon - 1/2 lb. of cream cheese (softened) - 6 Tbsp.of sour cream - 1 tsp. of Dijon mustard - 1 garlic clove (small) - Tabasco sauce to taste * cut the butter into Tablespoon size pieces. What to do:  2. Bring the water, butter and the salt to a boil in a small saucepan. Take the saucepan off the heat and add the flour, stirring vigorously until all is combined. Return the mixture to the heat and cook over moderate heat. Stir for about 1 minute. Scrape the mixture into a bowl. Use an electric mixer and beat at medium speed for 1 minute. Then, add the eggs - one at a time - beating them well after each addition. Beat until the mixture is thick, shiny and smooth. 3. Next, transfer the dough you've just made to a pastry bag fitted with a 1/2-inch plain tip. Then, pipe 1-inch mounds onto the prepared baking sheets, keeping them about 3/4 inch apart. Moisten your fingertips and smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Then, lower the oven to 250 degrees F. 4. With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool. 5. In the meantime, make the smoked salmon filling. In a food processor or blender, combine the smoked salmon with the cream cheese, sour cream, mustard and the garlic and process until smooth. Next, season with Tabasco - add more if you like spicy and less if you just want a little bite to the tongue. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right immediately. This recipe for Smoked Salmon Rolls makes 10 servings. Tip: If you need to make these ahead, just make the unfilled baked rolls. They can be frozen for up to one month and all you need to do is RECRISP them in a 325 degrees F. oven. You can also make the filling ahead of time and keep refrigerated for up to 3 days. Return from Smoked Salmon Rolls to Easy Appetizer Recipes home page.
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