Choux-Nami (Salmon Salad Eclairs)

1. 1

   Special equipment: 2 piping bags and a large star tip

2. 2

   For the pate a choux: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

3. 3

   Bring the butter, salt and 1 cup water to a boil in a small saucepan over medium-high heat.

4. 4

   Add the flour and cook, stirring, until the mixture comes together in a solid ball and leaves a light film in the bottom of the pan.

5. 5

   Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and set the speed to medium.

6. 6

   Add the eggs 1 at a time and mix until each is fully incorporated.

7. 7

   Transfer the dough to a piping bag fitted with a large star tip.

8. 8

   Pipe the dough into 4-inch lengths on the prepared baking sheets, leaving 2 inches between each.

9. 9

   Bake until the pastry is puffed and deep golden, 25 to 30 minutes.

10. 10

    Let cool completely, 10 to 15 minutes.

11. 11

    For the salmon salad: Combine the cream cheese, smoked salmon, dill, egg whites, mint and red onions in the bowl of a stand mixer fitted with a paddle attachment.

12. 12

    Mix on medium speed until completely combined and like a tuna salad.

13. 13

    Fill a pastry bag with the salmon mixture.

14. 14

    To serve: Split the choux pastry in half lengthwise and pipe some salmon filling into each bottom.

15. 15

    Top with a pinch of the micro greens followed by the top half of each pastry.

16. 16

    Serve.

* Per serving · 4 servings · Values may vary.