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Mustard puffs with salmon mousse
40 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 56
  • Fat about 3g
  • Carbohydrates about 4g
  • Protein about 2g
This is needed
This is needed for 16 piece
Mustard puffs
  • 1 dl water
  • 2 pinches salt
  • 25 g butter
  • 70 g white flour
  • 1 tbsp Dijon mustard
  • 1 eggs, beaten
Salmon mousse
  • 60 g smoked salmon, cut into pieces
  • 100 g horseradish mousse
  • 2 tbsp full cream
  • 0.25 tsp salt
  • 1 tbsp dill, finely chopped
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And that's how it's done
And that's how it's done
Mustard puffs
Bring the water, butter and salt to the boil, reduce the heat, add all of the flour at once, stir with a risotto spoon until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat, allow the mixture to cool a little, add the mustard. Using the dough hook on a hand mixer, gradually mix in the egg; the dough should be soft but not runny. Using two teaspoons, shape the dough into approx. 16 mounds and transfer to a baking tray lined with baking paper, chill for approx. 15 mins.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry with the door ajar for approx. 30 mins., remove from the oven. Cut open the puffs with scissors and leave to cool on a rack.
Salmon mousse
Puree the salmon and cream. Stir the horseradish mousse and dill into the salmon mixture, season with salt, cover and refrigerate for approx. 1 hr. Transfer the mixture to a piping bag with a round nozzle (approx. 9 mm in diameter). Fill the mustard puffs with the salmon mousse.