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pate a choux
5 slices smoked salmon
8 oz cream cheese - whipped
4 oz sour cream
4 oz black caviar
dill - fresh, finely chopped
black pepper - ground
=Pipe 20 2 inch sticks of pate a choux, top each with a second strip, bake.
Cut each piece of smoked salmon in quarters.
Slice eclairs horizontally in half, spread a thin layer of cream cheese, then a slice of smoked salmon, then sour cream and a dab of caviar. Sprinkle with dill and fresh ground black pepper, cover with top half and serve.
5 slices smoked salmon
8 oz cream cheese - whipped
4 oz sour cream
4 oz black caviar
dill - fresh, finely chopped
black pepper - ground
=Pipe 20 2 inch sticks of pate a choux, top each with a second strip, bake.
Cut each piece of smoked salmon in quarters.
Slice eclairs horizontally in half, spread a thin layer of cream cheese, then a slice of smoked salmon, then sour cream and a dab of caviar. Sprinkle with dill and fresh ground black pepper, cover with top half and serve.
