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Creamy Salmon Choux Buns

Makes 4

These choux buns make an ideal lunch alternative to sandwiches; serve with a crisp green salad.

Before you start, preheat the oven to 180°C/350°F/Gas Mark 4 and lightly grease a baking tray.

ingredients choux pastry:

• 50g (2oz) butter or margarine
• 125ml (¼ pt) water
• 65g (2¼ oz) JUVELA Gluten-Free Mix
• 2 medium eggs, beaten
• Poppy seeds

ingredients filling:

• 200g (8oz) cream cheese
• 2tbsp mayonnaise
• 1tbsp fresh dill, chopped
• 100g (4oz) smoked salmon trimmings, finely diced
• Salt and freshly ground black pepper

Method:

Place the fat and water in a saucepan and melt over a gentle heat, then bring to the boil. Remove from the heat and stir in the Mix. Return to heat until the mixture forms a ball in the pan. Remove from the heat and allow to cool slightly.

Gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg). Place the mixture into a piping bag, fitted with a plain nozzle and rings onto baking tray.

Sprinkle with poppy seeds and bake in a pre-heated oven for 20 minutes.

Remove from the oven and make a small hole in each ring. Return to the oven for a further 5 minutes to dry out. Allow to cool.

To make the filling, combine all the ingredients together and use to fill the choux buns.