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.
Recipe courtesy of Simone Faure