Smoked Salmon and Comté Gougères

Name: Smoked Salmon and Comté Gougères
Yield: Makes about 30 gougères
Cuisine: French
Ingredients: 2½ ounces (75 g) Béchamel; 1¼ cups (150 g) all-purpose flour, sifted; 7 tablespoons (105 g) butter; 1 teaspoon sugar; 6 tablespoons (90 ml) sour cream, plus more as needed for garnish; 8 ounces (225 g) smoked salmon; 4 eggs; 2½ ounces (75 g) Comté cheese, shredded (about 11 tablespoons); 2 teaspoons salt; 2 tablespoons milk powder; 5 tablespoons (80 g) red tobiko (flying fish roe), for garnish; 2½ tablespoons minced chives, for garnish; Tabasco; Salt and freshly ground black pepper; 2 ounces (60 g) Cheddar; 1 ounce (30 g) blue cheese; 1 clove garlic, minced; 1 teaspoon Dijon mustard

Preparation info

Makes about
30
gougères

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

Gougères, sometimes called cheese puffs, are common throughout France. They make great hors d’oeuvres and are one of the easiest to make in the restaurant. We freeze them so they can be baked from frozen anytime you need them. They can be eaten plain, but I like to fill them, as here with a mixture of smoked salmon and cheese.

Ingredients

For the Gougères

2 tablespoons milk powder
2 teaspoons salt
1

Europe
France
Alsace
Fish course
Pescatarian
Mediterranean
Pie

Method

Make the gougères: Combine the milk powder, 1 cup (250 ml) of water, the salt, sugar, and butter in a saucepan over high heat and bring to a boil. When the butter has melted, lower the heat to medium-low a