Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy herbed salmon pate dolloped on fresh pastry puffs.

Servings

1 lb salmon fillet (or 2 (6-ounce) cans salmon)
0.5 tbsp olive oil
1 tsp dried basil
1 pinch salt and pepper
2 tbsp light mayonnaise

Puff pastry
2 cup cold water
0.5 tsp salt
0.75 cup Margarine, 80% fat, unsalted
1.25 cup whole wheat flour
0.25 cup white all purpose flour
4 eggs

Pate
1 Preheat broiler. Mix oil and seasonings and brush on both sides of the salmon fillet. Place salmon on baking sheet.
2 Broil on the lowest shelf for 12-15 minutes, until the fish flakes.
3 Take out of the oven and cool. Remove the skin from the fish.
4 Blend fish in a food processor with mayonnaise until a smooth pate is formed. Place mixture in a decorator bag and fill the puffs.
5 If there is any left over, make small florets and bake for 5-10 minutes at 350 degrees F until lightly golden.
Puffs
1 In a 4-5 cup saucepan over medium heat, bring the water, salt, and margarine to a boil.
2 Add all the flour at once and mix vigorously with a wooden spoon until the mixture starts to come away from the sides of the pot.
3 Remove the saucepan from the heat and put the contents in a mixer bowl. With the mixer set on low, add the eggs one at a time, mixing between each egg.
4 Once everything is incorporated and the dough is shiny, transfer to a decorator bag. Form medium-sized puffs on a lightly greased and lined cookie sheet, placing them 2 inches apart.
5 Bake at 350 degrees F for 20-30 minutes, until they become golden in color.
6 Cool and store in an airtight container.