Smoked salmon gougères

8
1 hour 15 minutes

Ingredients

  • 60g of strong white flour
  • 30g of butter
  • 25g of Parmesan, grated
  • 2 large eggs, lightly beaten
  • 150g of cream cheese
  • 50g of Greek yoghurt
  • 120g of smoked salmon, finely chopped
  • juice of half a lemon
  • 1 tsp chives

Method

1
Preheat the oven to 200°C/gas mark 6
2
Make the filling by mixing the smoked salmon, cream cheese, yoghurt, lemon juice, chives and some pepper. Taste and add salt if necessary
3
Season the flour with salt and pepper. Add the Parmesan and refrigerate
4
Combine the butter with 150ml water in a pan and heat gently until the butter has melted, then bring to the boil. Turn off the heat
5
Tip in the flour mixture in one go and beat with a wooden spoon until you have a smooth paste (this will take a minute or so and should come together fairly easily). Add the eggs, then whisk or beat the mixture until it comes together as a smooth paste once more
6
Line a baking tray with a piece of wet greaseproof paper (wipe off any excess water). Drop tablespoons of the mixture onto the paper, making sure they are at least 2cm apart. Bake for 20-30 minutes until the buns are dry, crisp and golden brown
7
Remove from the oven and pierce each gougères with a skewer (do this in the side or bottom), to ensure they don’t collapse
8
Allow to cool, then slice open and fill with a teaspoon or so of the cream cheese mixture. Serve immediately