Smoked salmon gougères

1 hour 15 minutes


  • 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


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