cheesy choux wreath with hot smoked salmon and horseradish dip

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Cheesy choux wreath with hot smoked salmon and horseradish dip

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This impressive tear-and-share cheesy profiterole wreath is served with a fiery smoked salmon, horseradish and cream cheese dip. A fabulous Christmas starter or buffet dish.

Ingredients

100g unsalted butter

150g plain flour

1 tsp caster sugar

½ tsp salt

4 large free-range eggs, at room temperature, lightly beaten, plus one extra to glaze

2-3 tbsp whole milk (if needed)

80g grated gruyère or mature cheddar

150g cream cheese

80g soured cream

1 tbsp creamed horseradish

150g hot-smoked salmon, skin removed and broken into chunks

Small bunch fresh dill, roughly chopped, plus extra to garnish

Finely grated zest 1/2 lemon, plus wedges to serve

Piping bag with a 1cm nozzle

Baking sheet lined with non-stick baking paper

12cm round ovenproof dish/bowl

Directions

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Techniques

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Meals & Dishes

Cheesy choux wreath with hot smoked salmon and horseradish dip

Ingredients

Directions

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