Rachael Ray: Clinton Kelly Baby Puffs With Smoked Salmon Recipe

Rachael Ray: Clinton Kelly Baby Puffs With Smoked Salmon

Rachael Ray welcomed The Chew co-host Clinton Kelly to her show to share some of his favorite make-ahead meals. His fun and tasty recipes are perfect to help make holidays in the kitchen a lot less stressful. You can save yourself time on Thanksgiving or Christmas, by spending time in the kitchen weeks in advance. His Baby Puffs with Smoked Salmon are incredibly tasty and stunning to present, but why save the cooking for the day-of? You can actually make the puffs ahead of time and freeze them, then just prepare the filling, crisp up the puffs, and you’re good to go!

To get the recipe, click next page.

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Rachael Ray: Clinton Kelly Baby Puffs With Smoked Salmon Recipe Ingredients

Rachael Ray: Clinton Kelly Baby Puffs With Smoked Salmon Recipe

When Clinton Kelly joined Rachael Ray, he had just the mini appetizer recipe to share. His Baby Puffs with Smoked Salmon almost look too good to eat! (klrenkes / Flickr)

For the Puffs:

  • 5 tbsp butter – cubed
  • 1/2 tsp salt
  • 6 large eggs
  • 2 tbsp water – for brushing
  • 1 C water
  • 1 tsp sugar
  • 1 C all-purpose flour
  • 1 egg + 1 yolk for brushing

For the Filling:

  • 1 1/2 C smoked salmon – finely chopped
  • 3 tbsp capers – drained, chopped
  • 3 C mascarpone
  • 1/3 C fresh dill – chopped

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Clinton Kelly: Baby Puffs With Smoked Salmon Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Line two baking sheets with parchment paper or a silicon liner
  3. In a medium saucepot, combine the butter, water, sugar, and salt, then bring to a simmer
  4. When the butter has melted, whisk in the flour until all lumps are gone
  5. When a ball of dough forms, remove the pan from heat and beat in one egg at a time, incorporating fully before adding another
  6. If using parchment, lift the corners of the parchment and pipe a small amount of the batter onto the baking sheet, then press the parchment back in place to prevent slipping during piping and baking
  7. Use two spoons to place 1-inch balls of batter about 1-2 inches apart on each baking sheet
  8. Dampen your fingers with water as necessary to correct the shape of the tops if needed
  9. Whisk the egg yolk and water together for the egg wash
  10. Brush the tops of each puff
  11. Put the baking sheets in the oven and bake for 20 minutes (they should be puffy and glossy on the outside and golden in color)
  12. Remove from the oven and cool completely

For the Filling:

  1. Mix the dill, mascarpone, capers, and salmon

To Assemble:

  1. Slice each puff in half crosswise
  2. Put a scoop of filling on the bottom piece of each puff
  3. Set the tops in place
  4. Serve at room temperature

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