Salmon Puffs and Turkey Tea Sandwiches
- For the Salmon Puffs
- 2 shallots
- 2 tablespoons vegetable oil
- 150 grams Quark
- 60 milliliters milk
- 1 egg
- 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
For the salmon puffs: Peel and mince shallots. Heat oil in a pan and cook shallots. Set aside.
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.
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.
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.
For the sandwiches: Cut turkey meat into strips. Rinse and mince zucchini.
Whisk together cream cheese, mayonnaise and horseradish. Stir in zucchini and parsley. Season with salt and pepper.
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.