Pate a choux is usually used in baking and pastry when making profiteroles and eclairs, as well as, in the savory kitchen. The ingredients normally include milk, water, butter, flour, and whole eggs. To make our “basket” we adapted this version of the recipe by cutting down the butter, only using the egg whites, and therefore making the consistency more easy to pipe from a bag. We then piped the batter onto a lightly greased 4 ounce disposible aluminum cup and baked them at 325F until golden brown, 10-12 minutes. The “basket” is filled with smoked salmon, petit greens, lime radish, curly endive, dehydrated cherry tomatoes, and dressed with a dill vinaigrette.