Recipe courtesy of Simone Faure
Episode: Mother's Day
Choux-Nami (Salmon Salad Eclairs)
1 hr 15 min
30 min
about 12 sandwiches
1 hr 15 min
30 min
about 12 sandwiches


Pate a Choux:
  • 1 stick (8 tablespoons) unsalted butter
  • 1/4 teaspoon kosher salt 
  • 1 cup all-purpose flour 
  • 4 large or extra-large eggs 
Salmon Salad:
  • 1 1/2 cups cream cheese
  • 1 cup chopped smoked salmon
  • 2 tablespoons chopped fresh dill
  • 2 hardboiled eggs, yolks removed, whites chopped 
  • 1 sprig fresh mint, chopped 
  • 1/2 small red onion, finely diced
  • 1 cup mixed micro greens


Special equipment: 2 piping bags and a large star tip

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

Bring the butter, salt and 1 cup water to a boil in a small saucepan over medium-high heat. 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. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and set the speed to medium. Add the eggs 1 at a time and mix until each is fully incorporated.

Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough into 4-inch lengths on the prepared baking sheets, leaving 2 inches between each. Bake until the pastry is puffed and deep golden, 25 to 30 minutes. Let cool completely, 10 to 15 minutes.

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. Mix on medium speed until completely combined and like a tuna salad. Fill a pastry bag with the salmon mixture.

To serve: Split the choux pastry in half lengthwise and pipe some salmon filling into each bottom. Top with a pinch of the micro greens followed by the top half of each pastry. Serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.


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