- 1/ 2 cup water
- 2 tablespoon butter
- 1/ 2 teaspoon salt
- 1/ 2 cup flour
- 2 eggs
- 1/ 2 cup shredded Swiss cheese
- 1 beaten with 1 tsp. water
- 1/ 4 cup grated parmesan cheese
- 4 ounces Nova lox-style salmon
- 4 ounces cream cheese, softened
- 2 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped chives
- 1/ 4 cup whipping cream
- salt and pepper to taste
- 12 stalks steamed asparagus spears
- 1/ 2 cup thinly sliced cucumber
- 2 teaspoon chopped chives
- 1 tablespoon fresh dill fronds
Heat the oven to 425. Line a baking sheet with parchment paper.
In a saucepan bring the ½ cup water, butter, salt and cayenne to a boil. Pour in the flour and stir the dough very fast with a wooden spoon until the dough pulls away from the saucepan, about two minutes. Take the pan off the heat and add the eggs, one at a time, and beat the eggs into the dough with a wooden spoon until the eggs are fully incorporated. Stir in the Swiss cheese.
Using two spoons, form small balls of the dough about 1” in diameter and spoon onto the baking sheet. (You can also add the dough to plastic bag fitted with a piping tube and pipe the dough in 1” circles). Brush the gougere’s with the egg wash and sprinkle some of the parmesan on top. Bake the gougere’s for 25 minutes until golden brown. Let the gougere’s cool before filling with the smoked salmon mousse.
Place the cream cheese, smoked salmon, lemon juice, dill and chives in a food processor and pulse until blended and smooth. Transfer to a bowl and season with salt and pepper and stir in the cayenne. In another bowl beat the whipping cream until stiff and then fold into the salmon mixture. Cover and refrigerate until ready to use.
Cut each gougere in half and scoop out some of the inside dough. Spoon some of the smoked salmon mousse on the bottom layer and cover with the top layer. Place the gougere’s on a serving platter. Spoon some of the mayonnaise around the platter. Place some slices of cucumber, spoon on some mayonnaise, then top with slices of salmon lox, then garnish the plate with the snipped chives and dill fronds.