|salt — just a pinch|
|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|
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.