Mini pate a choux fillings (i)

Yield: 40 servings

Measure Ingredient
\N \N -Martha Stewart Hors d'
8 ounces Cream cheese
2 ounces Smoked salmon
⅛ teaspoon Lemon juice
2 tablespoons Heavy cream
\N \N White pepper to taste
6 tablespoons Unsalted butter
4 larges Onions, finely chopped
\N \N Salt & Pepper to taste
1 tablespoon Flour
3 teaspoons Curry powder (to taste)
¾ cup Heavy cream
8 ounces Cream cheese
4 ounces Snow crabmeat thawed/drained
1 \N Red bell pepper, julienned into 1-inch strips
\N \N Juice of 1/2 lemon
\N \N Salt & Pepper to taste

SMOKED SALMON MOUSE

CURRIED ONIONS

CRABMEAT FILLING

SALMON: Combine mousse ingredients in bowl of food processor and blend until smooth. Chill at least 30 minutes. No more than an hour before serving, soften mousse with wooden spoon and put in pastry bag. Pipe mousse into puffs. (May also be piped onto cucumber rounds.) CURRIED ONIONS: Heat 3 tbl butter in small skillet and saute onions until transluscent. Season w/salt & pepper. Melt remaining butter in separate saucepan over med. heat. Add flour and cook 3-4 minutes, stirring constantly. Add curry powder and cream. Cook stirring constantly, until smooth, about 5 minutes. Add onion mixture. If sauce is too thick, add a little more cream. Check seasoning. Spoon warm

filling into puffs and serve immediately. CRABMEAT: Combine all filling ingredients in mixing bowl. Spoon into puffs. Formatted by Theresa Grant, HWWK11b, from Martha Stewart Hors d'oeuvres.

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