Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.7% of RDA
• Calories: 19.4% of RDA
• Carbs: 2.8% of RDA
• Fat (total lipid): 26.2% of RDA
• Fiber: 2.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 11.2% of RDA
• Sodium: 23.3% of RDA
• Sugar: 1.6% of RDA
• Vitamin A (IU): 20.1% of RDA
• Vitamin B6: 8.1% of RDA
• Vitamin C: 2.2% of RDA
• Iron: 2.9% of RDA
• Magnesium: 4.9% of RDA
• Manganese: 1.1% of RDA
• Niacin: 18.9% of RDA
• Potassium: 3.8% of RDA
• Zinc: 3.8% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
PREPARING THE DOUGH
1.
Preheat oven to 400 degrees.
2.
Combine water and butter in small saucepan, bring to boil over high heat.
3.
Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan.
4.
Transfer to mixing bowl. Save 1 tablespoon of beaten egg. Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth.
5.
Put dough in pastry bag with #3 star tip.
6.
On lightly greased baking sheet, pipe rounds 2 inches apart.
BAKING THE DOUGH
7.
Bake 15 minutes until puffed up and brown.
8.
Remove from oven. Reduce oven to 200 degrees.
9.
Split in half lengthwise. Reassemble and return to baking sheet. Brush top of each with thin film of reserved egg.
10.
Combine the garlic powder and dried dill and sprinkle over the top.
11.
Return eclairs to oven for 20 minutes until dry and crisp. Remove and cool.
PREPARING THE FILLING
12.
Mix together the cream cheese, sour cream, lemon juice, lemon zest, fresh dill, nutmeg, fresh dill, and salt and pepper to taste.
13.
Cut the salmon into bite sized pieces to place on top of cheese mixture.
ASSEMBLING
14.
Once cooled, open each eclair and spoon one spoonful of cheese mixture onto the bottom piece.
15.
Top with a few pieces of salmon and place the top back on. Serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 387
Protein 12.6 g
Carbohydrates 7.80 g
Iron 0.54 mg
Fiber 0.71 g
Calcium 26.7 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
