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Savory mini-eclairs with smoked salmon
Mini eclairs with smoked salmon, cream cheese, dill and pickle. Nice drink
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Ingredients
Directions
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Sift the flour over a bowl. Melt the butter with the water and salt in a saucepan over low heat. Bring to the boil and add the flour.
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Reduce the heat and stir with a wooden spoon into a firm, shiny dough ball that comes off the pan.
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Cook for 2 minutes and put the dough in a mixing bowl. Allow to cool to room temperature.
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Preheat the oven to 200 ° C.
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Beat the eggs in a separate bowl. Gently pour the beaten eggs into the cooled dough and beat it with a mixer.
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Fill the piping bag with the batter. Spray 6 cm long stripes on a griddle covered with parchment paper. Keep sufficient space because they become almost twice as large.
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Split the egg and beat the egg yolk. The protein is not used.
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Brush the eclairs carefully with the egg yolk.
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Bake the eclairs in the middle of the oven for about 15 minutes. Open and close the oven quickly so that the steam can escape.
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Place the oven at 180 ° C and bake for another 10 minutes.
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Turn off the oven and let it cool for another 30 minutes in the oven. Then let them cool completely on a grid.
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Cut the salmon into small pieces. Keep a few nice sprigs of dill behind for garnishing and cut the rest fine.
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Stir in the cream cheese with the salmon, dill and horseradish. Season with salt and pepper.
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Halve the pickles in length. Cut open the eclairs in the length and fill them with the cream cheese.
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Place 3 half pieces of gherkin on each eclair. Put them on a nice plate and garnish the eclairs with the reserved dill.
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Nutrition
115Calories
Sodium6% DV145mg
Fat14% DV9g
Protein10% DV5g
Carbs1% DV3g
Fiber4% DV1g
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