Salmon Puffs and Turkey Tea Sandwiches

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Salmon Puffs and Turkey Tea Sandwiches
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the Salmon Puffs
2 shallots
2 tablespoons vegetable oil
150 grams Quark
60 milliliters milk
1 egg
salt
freshly ground peppers
4 tablespoons grated Emmentaler cheese
200 grams Pastry flour
2 teaspoons Baking powder
½ teaspoon baking soda
3 tablespoons finely chopped parsley
2 teaspoons chopped thyme
also
1 Muffin tin (pack of 24)
butter (for greasing)
For the garnish
24 small slices Smoked salmon
200 grams Crème fraiche
For the Turkey Tea Sandwiches
250 grams smoked turkey breasts
1 small zucchini
1 tablespoon chopped parsley
100 grams cream cheese
40 grams Mayonnaise
1 tablespoon freshly grated Horseradish
salt
freshly ground peppers
9 slices crustless Toast

Preparation steps

1.

For the salmon puffs: Peel and mince shallots. Heat oil in a pan and cook shallots. Set aside. 

2.

Combine quark, milk, egg, salt, pepper and cheese. In a separate bowl, mix flour, baking powder and baking soda. Add in quark mixture, shallots and herbs. Stir until just combined. 

3.

Line a muffin tin with cupcake wrappers. Grease wrappers with butter. Distribute dough to create 24 puffs. Bake in a preheated 180°C (approximately 350°F) oven for 20 minutes. Remove pan from oven and allow puffs to cool slightly in pan before removal.

4.

Whip crème fraiche with an immersion blender. Put in a piping bag with a large tip and add a dollop to the top of each puff. Top with smoked salmon and serve. 

5.

For the sandwiches: Cut turkey meat into strips. Rinse and mince zucchini.

6.

Whisk together cream cheese, mayonnaise and horseradish.  Stir in zucchini and parsley. Season with salt and pepper.

7.

On 4 1/2 slices of bread, spread cream cheese mixture and top with turkey slices. Place the rest of the bread on top of the turkey. Using a sharp knife, cut the large sandwiches into small sandwiches, as desired. Secure small sandwiches with a toothpick and serve.