Choux-Nami (Salmon Salad Eclairs)

• 1 stick (8 tablespoons) unsalted butter
• 1/4 teaspoon kosher salt
• 1 cup all-purpose flour
• 4 large or extra-large eggs
• 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

1. Special equipment: 2 piping bags and a large star tip
2. For the pate a choux: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
3. Bring the butter, salt and 1 cup water to a boil in a small saucepan over medium-high heat.
4. 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.
5. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and set the speed to medium.
6. Add the eggs 1 at a time and mix until each is fully incorporated.
7. Transfer the dough to a piping bag fitted with a large star tip.
8. Pipe the dough into 4-inch lengths on the prepared baking sheets, leaving 2 inches between each.
9. Bake until the pastry is puffed and deep golden, 25 to 30 minutes.
10. Let cool completely, 10 to 15 minutes.
11. 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.
12. Mix on medium speed until completely combined and like a tuna salad.
13. Fill a pastry bag with the salmon mixture.
14. To serve: Split the choux pastry in half lengthwise and pipe some salmon filling into each bottom.
15. Top with a pinch of the micro greens followed by the top half of each pastry.
16. Serve.

butter, kosher salt, flour, eggs, cream cheese, salmon, dill, eggs, mint, red onion, mixed micro greens

Taken from www.foodnetwork.com/recipes/choux-nami-salmon-salad-eclairs.html (may not work)