Skip to main content

Gougères Stuffed with Smoked Salmon Mousse #FishFridayFoodies


It's time for Fish Friday Foodies' September 2020 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, Stacy of Food Lust People Love is hosting. She asked the bloggers to share recipes with smoked fish. "Our theme for this event is Smoked Fish - smoke your own or use smoked fish in a recipe!" Here's the September 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes...


Gougères Stuffed with Smoked Salmon Mousse

Gougères is just another way of saying 'cream puff'. I used the same dough, Pâte à Choux, and just filled it with a savoy mousse instead of with whipping cream or pastry cream.

Ingredients

Pâte à Choux
  • 12 Tablespoons unsalted butter
  • 1-1/2 cups water
  • 2 cups flour
  • 9 eggs

Salmon Mousse

  • 4 ounces smoked salmon, sliced with some slices reserved for garnish
  • 1/2 cup mascarpone cheese
  • 2 Tablespoons heavy cream plus more as needed
  • 2 Tablespoons freshly squeezed lemon juice, approximately juice from 1 lemon
  • 1 to 2 teaspoons fresh organic herbs (I used dill)
  • freshly ground salt to taste
  • freshly ground pepper to taste


Procedure

Salmon Mousse
Place the salmon in the bowl of a food processor, leaving out a few slices for the garnish. Add the mascarpone cheese, heavy cream, lemon juice, and herbs. Pulse and process until lightened and creamy. If the mousse is too thick, add in more cream. Add in 1 teaspoon at a time until you reach the desired consistency. Cover and refrigerate until you're ready to fill the gougères.

Pâte à Choux
Preheat oven to 425 degrees Fahrenheit.

Bring butter and water to a boil in a large saucepan.


Remove pan from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a thick dough and pulls away from sides of pan, approximately 3 minutes. Return pan to heat and cook, stirring constantly, until dough is lightly dried, about 2 minutes more.


Transfer dough to a bowl, and let cool for 5 minutes; using a wooden spoon, beat in 8 eggs, one at a time, making sure each egg is completely incorporated before adding the next. Dough will come together and be thick, shiny, and smooth.

Dip two spoons in water, shake off excess, and scoop a walnut-size piece of dough with one spoon. With other spoon, scrape dough onto parchment-lined baking sheet, setting pieces 1 apart on a baking sheet.

Lightly beat remaining egg with pinch of salt and brush each piece of dough with it. 


Bake at 425 degrees Fahrenheit until puffed and light brown, approximately 10 minutes. Reduce oven temperature to 350 degrees Fahrenheit, and continue to bake until well browned, approximately 15 minutes. Let cool.

Once cool, slice one side of the gougère and spoon in the mousse. Garnish each gougère with a slice of smoked salmon on top. Serve immediately.


I actually made this for an upcoming French Winophiles event, so I paired these with a bottle of M. Chapoutier Côtes du Rhône Belleruche Blanc 2018. If you're interested in hearing more about that, come back on Saturday. Otherwise the #FishFridayFoodies will return in October with seafood-based comfort foods. Sue of Palatable Pastime will be our host. Stay tuned...

Comments

  1. Wow! that's so tempting, wouldn't stop eating at one!

    ReplyDelete
  2. Homemade gougeres...perfect holiday appetizer. I like that you used mascarpone as opposed to cream cheese.

    ReplyDelete
  3. This is the perfect filling for gougeres! We made a batch not too long ago and a creamy mousse filling seemed like a wonderful way to use them.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa