Tucked inside these sophisticated savory puffs is a delectable homemade Smoked Salmon Mousse that is sure to impress holiday guests. Pictured with our Ham, Apple & Cheddar Tea Sandwiches.
Chive Gougères with Smoked Salmon Mousse
Makes approximately 14
Ingredients
- ¼ cup unsalted butter, softened
- ¼ cup water
- ¼ cup whole milk
- ¼ teaspoon fine sea salt
- ½ cup all-purpose flour
- ½ teaspoon ground mustard
- ¼ teaspoon ground red pepper
- 2 large eggs
- 2 tablespoons minced fresh chives
- Flaky sea salt
- ½ cup Smoked Salmon Mousse (recipe follows)
- Garnish: flaky salt
Instructions
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
- In a medium saucepan, bring butter, ¼ cup water, milk, and salt to a boil over medium heat. Reduce heat to low. Add flour, mustard, and red pepper, stirring with a wooden spoon until a smooth dough forms, approximately 2 minutes.
- Turn out dough into a large bowl, and let cool for 1 minute. With a mixer at medium speed, add eggs, one at a time, beating well after each addition. Beat in chives until well combined.
- Transfer batter to a large piping bag fitted with a ½-inch round tip (Wilton #1A). Hold tip perpendicular ½ inch above parchment paper. Holding tip stationary the entire time, apply even pressure until batter is 1½ inches in diameter. Stop applying pressure and move tip in a quick circular motion as you lift away to help prevent a point from forming on top. Repeat with remaining batter until prepared baking sheets are full. Wet your finger with water and press down any points to create a smooth top, if necessary. Sprinkle with sea salt.
- Bake gougères until puffed and golden brown, 20 to 22 minutes. Let cool.
- Using a serrated bread knife in a gentle sawing motion, cut gougères horizontally in half. Place Smoked Salmon Mousse in a piping bag fitted with a medium open star tip (Ateco #824). Pipe mousse into bottom half of gougères; cover with top halves.
- Garnish tops with extra flaky salt, if desired. Serve immediately. Best eaten same day.
Smoked Salmon Mousse
Makes approximately 2 cups
Ingredients
- 8 ounces cream cheese, softened
- 2 tablespoons heavy whipping cream
- 3 ounces finely chopped smoked salmon
- 1 tablespoon finely minced shallot
- 1 tablespoon finely minced capers
- 2 teaspoons finely minced chives
- 2 teaspoons fresh lemon zest
- 2 teaspoons fresh lemon juice
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, beat together cream cheese and cream with a mixer at high speed until light and creamy. Beat in salmon, shallot, capers, chives, lemon zest, lemon juice, and pepper at medium speed until incorporated. Refrigerate and use within 2 days.
