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Print this Recipe    Salmon Gougere

SMOKED SALMON GOUGERE
(Makes about 45 puffs)

1 cup (250 mL) water
1/3 cup (75 mL) butter or shortening
1 teaspoon (5 mL) dry mustard
1/4 teaspoon (1 mL) salt
1/8 teaspoon (.5 mL) cayenne pepper
1 cup (250 mL) all-purpose flour
4 eggs
1/4 lb. (125 g) smoked salmon, finely diced
1/4 cup (50 mL) grated Parmesan cheese

1 tub (250 g) smoked salmon cream cheese
1/3 cup (75 mL) light mayonnaise or salad dressing
1/4 cup (50 mL) minced fresh dill
1 tablespoon (15 mL) fresh lemon juice
Smoked salmon (optional)
Fresh dill sprigs

Line two baking sheets with baking paper.

In a medium saucepan, combine water, butter, mustard, salt and
cayenne pepper. Bring mixture to boil. Add flour all at once. Cook
and stir well until mixture leaves sides of saucepan, becomes smooth
and forms a ball. Remove from heat and let cool for five minutes.
Using wooden spoon or electric mixer, beat eggs into dough, one at
a time, until completely blended and dough is smooth. Stir in smoked
salmon and Parmesan cheese.

Drop mixture by teaspoonfuls onto baking sheets, spacing 1 1/2 to
two inches (4 to 5 cm) apart. Or, spoon dough into pastry bag fitted
with one-inch (2.5 cm) plain tip. Pipe mixture onto baking sheets
in one-inch (2.5 cm) rounds. Smooth any points on the rounds.

Bake in a preheated 400 F for about 22 to 25 minutes or until
puffed, golden and firm. Serve immediately or place on wire rack
and let cool.

Combine cream cheese, mayonnaise, dill and lemon juice until smooth.

To serve with optional cream cheese filling, spread a dollop of
filling over top of each gougere and garnish with a small strip of
smoked salmon and dill. Or cut a small circle in top of gougere
and push piece into gougere. Add a dollop of filling and garnish
with small strip of smoked salmon and dill.

Note: The filling is optional, but a nice addition. If you wish,
instead of smoked salmon cream cheese, use plain cream cheese and
add finely chopped smoked salmon to taste.

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