|Pate a choux||1 Cup (16 tbs)|
|Smoked salmon slice||5|
|Whipped cream cheese||8 Ounce|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Black caviar||4 Ounce|
|Finely chopped fresh dill||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Fill a pastry bag fitted with a small plain tip with warm pate a choux.
Butter a baking sheet.
Pipe out 2-inch lengths of the pate a choux.
They should look rather like stripes of yellow toothpaste.
Top with a second strip of pastry dough.
Form 20 such miniature eclairs.
Brush tops of eclairs with beaten egg.
Bake according to pate a choux directions, and cool completely.
Cut each piece of salmon into quarters and reserve.
Slice eclairs horizontally into halves.
Spread a thin layer of cream cheese in the bottom of each eclair and lay a piece of salmon on top.
Spread a thin layer of sour cream on the salmon and top with a dab of caviar.
Sprinkle with dill and freshly ground black pepper.
Return the tops to the eclairs