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Special equipment: 2 piping bags and a large star tip
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For the pate a choux: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
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Bring the butter, salt and 1 cup water to a boil in a small saucepan over medium-high heat.
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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.
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Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and set the speed to medium.
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Add the eggs 1 at a time and mix until each is fully incorporated.
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Transfer the dough to a piping bag fitted with a large star tip.
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Pipe the dough into 4-inch lengths on the prepared baking sheets, leaving 2 inches between each.
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Bake until the pastry is puffed and deep golden, 25 to 30 minutes.
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Let cool completely, 10 to 15 minutes.
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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.
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Mix on medium speed until completely combined and like a tuna salad.
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Fill a pastry bag with the salmon mixture.
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To serve: Split the choux pastry in half lengthwise and pipe some salmon filling into each bottom.
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Top with a pinch of the micro greens followed by the top half of each pastry.
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Serve.
