Smoked trout and dill gougère

Smoked trout and dill gougère

By
From
How to Cook Pastry
Serves
4
Photographer
Peter Cassidy

A gougère is cheese-flavoured choux pastry with a savoury filling. For this recipe you will need a 1 litre ovenproof dish, 4–5cm deep.

Ingredients

Quantity Ingredient
75g gruyere cheese
1 quantity Choux pastry, adding a pinch each of English mustard powder and cayenne to the flour

For the filling

Quantity Ingredient
6 hot smoked trout fillets
or 3 whole smoked trout, filleted
1/4 bunch dill
125ml creme fraiche
30-40ml double cream
1-2 teaspoons creamed horseradish
salt
freshly ground black pepper

To finish

Quantity Ingredient
1 tablespoon white breadcrumbs

Method

  1. Cut 50g of the Gruyère into small dice, grate the remaining 25g and set aside. Heat the oven to 200ºC.
  2. Stir the diced Gruyère into the choux pastry mixture.
  3. Spoon or pipe the choux around the edges of a shallow, greased ovenproof dish, about 30 x 30cm and 4–5cm deep (about 1 litre in volume), leaving a space for the filling in the centre. Bake for 35–45 minutes, or until well risen, a deep golden colour and very firm to the touch at the sides.
  4. Meanwhile, to make the filling, pin bone the trout fillets and break into large flakes or pieces in a bowl. Finely chop enough dill to give you 1–1½ tbsp.
  5. In a small bowl, mix together the crème fraîche, double cream and 1–2 tsp creamed horseradish to taste, then add the dill to taste. Add this mixture to the trout, taste and adjust the seasoning with salt and black pepper.
  6. When the choux pastry is cooked, remove from the oven and lower the oven temperature to 180ºC. If the pastry has risen towards the middle of the dish, push this aside a little to allow room for the filling.
  7. Spoon the filling into the centre of the choux and return to the oven to warm through; this will take 20–25 minutes. Mix the breadcrumbs with the reserved grated Gruyère. About 5–10 minutes before the gougère is due to come out of the oven, turn the oven setting up to 200ºC and sprinkle the cheese and breadcrumbs over the filling. Continue to bake until golden and the crumb topping is lightly browned. Serve hot or warm.

Variations

  • To make leek and mushroom gougère, omit the smoked trout and dill filling. Thinly slice 2 cleaned, large leeks. Slice 75g button mushrooms. Heat 2 tbsp olive oil in a large frying pan over a low heat, add the leeks, cover and sweat until soft and translucent. Add the mushrooms and 1–2 tsp chopped thyme, and sauté until soft. Add 75ml white wine, bring to the boil and let bubble for 2–3 minutes. Remove from the heat, stir in 150ml crème fraîche and season to taste with salt and pepper. Use to fill the gougère and bake as for the main recipe.

    Individual gougères can be made in individual ramekins. The quantity of choux in the main recipe will make 8 individual gougères, in standard 7.5–8cm diameter ramekins. Follow the above method but cut and shred the ingredients for the filling into smaller pieces. You don’t need to pre-bake the gougère before filling. They will take about 30 minutes to cook; the choux will rise around the filling and give a softer result.
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