Snoek choux sandwich

6 servings Prep: 15 mins, Cooking: 25 mins
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This pastry is used to make éclairs, but we made delectable sandwiches instead. If preferred, you can also pipe rounds on the baking sheet.

By DRUM November 30 2018
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Ingredients (14)

60 ml water
60 ml milk
50 g butter
200 ml flour
salt — just a pinch
3 eggs
5 ml sugar
500 g snoek — smoked, flaked
250 ml cream cheese
60 ml sour cream
chives — finely chopped
fresh parsley — handful, chopped
lemon — juice only
salt and freshly ground black pepper
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Preheat the oven to about 170 °C.

1 Grease a baking tray and sprinkle it with water.

2 Heat the water, milk and butter in a saucepan over medium heat.

3 Add the flour and salt and stir with a wooden spoon until the dough no longer sticks to the sides of the pan.

4  Remove the pan from the heat and allow to cool for 5 minutes.

5 Mix eggs and sugar in a bowl and add to the flour mixture,beating together until dough forms.

6 Transfer the dough to a piping bag and pipe long sausages on the baking tray.

7 Bake for about 15 minutes or until puffed and golden brown.

8 Make a small cut in the puffs for the steam to escape.


1 Mix the fish,cream cheese, sour cream,herbs and lemon juice together in a medium-sized mixing bowl.

2 Season with salt and pepper to taste.

3 Sandwich the puffs with the fish filling and serve cold or at room temperature on its own.

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