The cream puffs stuffed with cheese and salmon are a delicious and very easy appetizer to prepare. They are perfect to enjoy for the Christmas holidays, but not only… For the recipe, I used ready-made cream puffs, so they will be even quicker to make. I filled them with fresh spreadable cheese, to which I added smoked salmon, dill—an herb that pairs perfectly with fish—and pink pepper to give both a hint of color and a different aroma compared to other types of pepper.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: No Cooking
- Cuisine: Cuisine
- Seasonality: New Year's Eve, Christmas
Ingredients
- 8.8 oz fresh spreadable cheese
- 4.2 oz smoked salmon
- 10 cream puffs (ready-made)
- 2 tbsps milk
- A few grains pink peppercorns (for decoration)
- to taste pink pepper (ground)
- to taste dill (fresh or dried)
Tools
- Kitchen Scale
- Bowl
- Spoon
- Spatula
- Knife
- Cutting Board
- Plate
- Chopper
Steps
To prepare the cream puffs stuffed with cheese and salmon…
First, place the smoked salmon in the chopper and chop it finely.
In a bowl, place the fresh spreadable cheese, add the chopped smoked salmon, milk, dill, pink pepper, and mix.
Take the ready-made cream puffs, cut them in half horizontally, and use the spoon to fill them, covering with the other half. Set aside a little filling for decoration.
On top of each cream puff, place a bit of leftover cheese, a sprinkle of dill, and a few grains of pink pepper to decorate. The cream puffs are ready to be served.
