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"Wild Salmon Shrimp Cream Puffs are to Die For as Hors-d'Ouvres that Couldn't Ask for More..."

  • Danny Peter Flores
  • May 12
  • 1 min read

Updated: Jun 1

Ingredients:

3/4 lbs wild Pacific salmon

3/4 lbs shrimp (shelled from the ring)

1 c mayonnaise

2 tblsp dill

3 tblsp relish from the bottle

3/4 onion (chopped)

3 cloves garlic

1 1/3 c chicken broth

salt + pepper to taste (a couple of pinches each)

8-10 cream puff shells (with tops sliced off)


Method:

Take the wild salmon and shrimp and place in a plastic bag and boil for 15 mins in boiling H2O until cooked (until flesh turns orange).

Take a MED cooking pan, greased, and place boiled meat, chopped and proceed to sautee with dill, relish, onion, garlic and salt and pepper to taste for 20 mins.

Empty the frying pan into a bowl and mix in the chicken broth and mayonnaise until homogeneous.

Take the 8-10 cream puff shells, remove their sliced off tops and spoon the cavity with seafood thermidor cream filling and replace the tops to seal.

Place in the fridge overnite to store and just before serving, turn on the oven at 165 deg C, and bake lightly for 25 mins.

Place into a basket as in serving dinner rolls as an appetizer or snack before the meal or BBQ.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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