Smoked Salmon and Cheese Profiteroles

Smoked Salmon and Cheese Profiteroles

Put a savoury twist on profiteroles and serve them with smoked salmon as a special starter.


  1. 1

    Preheat oven to 200°C/400°F/Gas 6. Put 150ml water and butter in a pan and heat until the butter melts. Bring to the boil then add the flour; beat until the mixture forms a ball and leaves the sides of the pan.

  2. 2

    Transfer to a mixing bowl, cool for 10 minutes then slowly add the eggs; beat well until you have a thick, glossy paste.

  3. 3

    Line a baking tray with non-stick baking parchment and pipe 8 mounds onto it. Bake for 40 minutes until well risen and golden. Make slits in the side of each ball to let the steam escape then allow to cool.

  4. 4

    For the filling, beat together the soft cheese, salmon, crème fraîche and dill; season and divide between each cooled bun.

  5. 5

    Serve on a bed of mixed salad leaves, sprinkling with a little Parmesan cheese.


  • 50g butter
  • 60g strong white flour
  • 2 large eggs, beaten
  • 300g soft cheese
  • 200g smoked salmon, cut into pieces
  • 4 tbsp crème fraîche
  • 1 tbsp fresh dill, chopped
  • 1 bag watercress, spinach and rocket
  • 25g Parmesan

Serves 8

Total time required 1 hr 20 mins

  • Preparation time: 30 mins
  • Cooking time: 50 mins