Recipe courtesy of Simone Faure

Choux-Nami (Salmon Salad Eclairs)

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 30 min
  • Yield: about 12 sandwiches
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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
  1. For the pate a choux: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.