Smoked salmon gougères


First published in 2015
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These little savoury gougères are very rich, so you won’t need more than two per person. Don’t be intimidated by the choux pastry here, as it’s actually very easy to make, providing you’re willing to put in just a little elbow grease when it comes to mixing everything together. The other point to remember when making gougères is piercing them immediately when they come out of the oven; this will stop them sinking back down.

There’s Parmesan cheese in the pastry, which ups the savoury flavour. Don’t skip the Greek yoghurt here, because it lightens the cream cheese filling. Similarly, if you want something lighter still, up the quantity slightly.




Preheat the oven to 200°C/gas mark 6
Make the filling by mixing the smoked salmon, cream cheese, yoghurt, lemon juice, chives and some pepper. Taste and add salt if necessary
Season the flour with salt and pepper. Add the Parmesan and refrigerate
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
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
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
Remove from the oven and pierce each gougères with a skewer (do this in the side or bottom), to ensure they don’t collapse
Allow to cool, then slice open and fill with a teaspoon or so of the cream cheese mixture. Serve immediately
Smoked salmon gougeres
First published in 2015
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