Makes around 24
For the filling:
180g smoked salmon, finely chopped
200g cream cheese
80g plain Greek yoghurt
Juice of ½ a lemon
1 tbsp fresh chives, snipped
Salt and black pepper
For the gougères:
75g plain flour
25g Parmesan, grated
Pinch of salt
- 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.
- Season the flour with salt and pepper. Add the Parmesan and 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 together 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 2cm 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.
Per gougère (per serving)
80kcals, 6g fat (3.5g saturated), 3.1g carbs (0.5g sugars), 3.4g protein, 0.1g fibre, 0.212g sodium