Summary

Ingredients

• 250 ml water
• 1 teaspoon, leveled salt
• 100 g butter
• some pepper, freshly ground, black
• some nutmeg, freshly grated
• 250 g wheat flour, type 405
• 5 egg (s), fresh size L

For the filling:

• 200 g salmon, stremel salmon (hot smoked salmon) without skin
• 200 g sour cream
• 0.5 ½ bunch dill, (finely chopped)
• 2 anchovy fillet (s)
• 2 tablespoon capers, (finely chopped)
• 50 ml cream, fresh
• some pepper
• salt

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Instructions

1. Bring the water, butter, salt, pepper and nutmeg to the boil. Add the previously sieved wheat flour all at once and immediately stir in vigorously with the whisk. Turn off the stove and continue to stir the dough with a wooden spoon until it is pulled into a smooth lump. Take the dough dumpling out of the pot, place in a bowl, let cool down a little (only very briefly) and fold in the eggs one by one.
2. Preheat the oven to 180 degrees top and bottom heat, line the baking sheet with parchment paper, pour the dough into a piping bag and squirt 24 even dots onto the sheet. Bake for 15-20 minutes at 180 degrees (the cream puffs should be golden yellow) on the middle rack. Let cool down and carefully cut open.
3. In the meantime, prepare the filling. Peel the salmon from the skin and chop with a fork, put in a blender, wash, dry and finely chop the dill, also put in the blender. Add sour cream, anchovy fillets, chopped capers and a little pepper. Mix vigorously and add the cream, use a little more cream depending on the consistency. Finally season with salt and pepper. Pour the mixture into a piping bag and pour some of the mixture onto the lower half of each cream puff. Put the lid on and serve.
4. The cream puffs should be served in small muffin sleeves as finger food.