Creamy Burren Smoked Irish Salmon Gougères

This is the ideal recipe to try out for Christmas, and easier to make than you might think. This recipe yields around 24 gougères. We owe this recipe to the Easyfood Magazine.

Serves

12 People

Times

60 mins

Ingredients

180g Burren Smoked Irish Organic Salmon, finely chopped

200g cream cheese

80g plain Greek yoghurt

½ lemon juice

1 tbsp fresh chives, snipped

Salt and black pepper

75g plain flour

25g parmesan, grated

1 pinch of salt

50g butter

125ml milk

2 eggs

Method

In a bowl, combine the smoked salmon, cream cheese, Greek yoghurt, lemon juice, chives and a generous crack of black pepper. Taste and add salt if necessary. Set aside.
Combine the flour, parmesan, salt and pepper in a bowl. Place in the fridge to chill for 15 minutes.
Preheat the oven to 170 ̊C/150 ̊C fan/ gas mark 3. Line two baking trays with parchment paper and set aside.
Combine the flour, parmesan and salt in a bowl.
Place the butter and milk in a medium pan over a low heat and allow the butter to melt. Once melted, increase the heat and bring to the boil.
As soon as it boils, remove the pan from the heat and add the flour mixture to it. Beat with a wooden spoon until the mixture starts to leave the sides of the pan.
Transfer back into the bowl and set aside for a few minutes until cool to touch.
Add the eggs one at a time, beating vigorously after each addition until the mixture is smooth.
Drop or pipe tablespoons of the mixture onto the prepared baking trays, spaced at least 2 cm apart.
Bake for 25-30 minutes until the buns are dry, golden brown and crisp.
Remove from the oven and immediately use a skewer to pierce the side or bottom of each gougère; this will ensure they don’t collapse as they cool.
Allow to cool completely, then gently slice the gougères open and fill each one with around one teaspoon of the smoked salmon cream cheese mixture.