Recipe - Mini Pate A Choux Fillings

Martha Stewart Hors d'

SMOKED SALMON MOUSE
8 ounce Cream cheese
2 ounce Smoked salmon
1/8 teaspoon Lemon juice
2 tablespoon Heavy cream
White pepper to taste

CURRIED ONIONS
6 tablespoon Unsalted butter
4 lg Onions, finely chopped
Salt & Pepper to taste
1 tablespoon Flour
3 teaspoon Curry powder (to taste)
Three fourths cup Heavy cream

CRABMEAT FILLING
8 ounce Cream cheese
4 ounce Snow crabmeat thawed/drained
1 Red bell pepper, julienned
into 1inch strips
Juice of One half lemon
Salt & Pepper to taste

SALMON: Combine mousse ingredients in bowl of food processor and blend
until smooth. Chill at least 30 minutes. No more than an hour before
serving, soften mousse with wooden spoon and put in pastry bag. Pipe mousse
into puffs. (May also be piped onto cucumber rounds.) CURRIED ONIONS: Heat
3 tbl butter in small skillet and saute onions until transluscent. Season
w/salt & pepper. Melt remaining butter in separate saucepan over med. heat.
Add flour and cook 34 minutes, stirring constantly. Add curry powder and
cream. Cook stirring constantly, until smooth, about 5 minutes. Add onion
mixture. If sauce is too thick, add a little more cream. Check seasoning.
Spoon warm

filling into puffs and serve immediately. CRABMEAT: Combine all filling
ingredients in mixing bowl. Spoon into puffs. Formatted by Theresa Grant,
HWWK11b, from Martha Stewart Hors d'oeuvres.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini