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Smoked Trout & avocado puffs

Ingredients

Pastry
    250ml (1 cup) water
    80g butter, chopped
    4 cloves garlic, crushed
    1 cup plain flour
    4 eggs

Filling
    2 smoked trout
    200ml sour cream
    50ml lemon juice
    1 medium avocado
    chopped dill or parsley
    pepper

Method
Have flour sifted and next to the stove. Combine water, butter and garlic in pan. Bring to boil, stirring, making sure butter is melted. As soon as the mixture boils, throw in flour all at once and stir like crazy over the heat until pastry leaves the side on the pan and forms a ball. Transfer to mixer and beat in eggs one at a time until smooth and glossy.

Drop tablespoons of pastry onto a greased tray. (You should get around 30.) Cook in oven 200^oC (400^oF) for 10 minutes, then lower the oven temperature to 190^oC (375^oF) and cook for 30 minutes. Cool on wire tray.

Discard skin and bones from trout. Flake trout and mix well with sour cream, lemon juice, mashed avocado, pepper and dill or parsley.

If you're really dedicated, you can pipe the trout and avocado filling into the puffs, but it's quite acceptable and less stressful to split the puffs and spoon the filling in. Pastry will not keep overnight, but you could make the filling a day or two early.