Chive Gougéres With Cured Trout and Crème Fraîche

Chive Gougéres With Cured Trout and Crème Fraîche

www.gourmettraveller.com.au

Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.

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Cooking tools:

  • Piping bag
  • Pastry brush
  • Cooling rack
  • Microplane
  • Non-reactive tray
  • Chef's knife
  • Oven
  • Refrigerator
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Paper towel
  • Mixing bowl
  • Saucepan
  • Wooden spoon
  • Whisk
  • Measuring spoon
  • Plate
  • Serving platter

Ingredients

  • ½ quantity basic choux pastry
  • 2 tbsp finely chopped chives
  • Finely grated rind of ½ lemon, plus lemon wedges to serve
  • 1 egg, lightly beaten, for eggwash
  • ½ tsp fennel seeds, roasted and coarsely crushed
  • Crème fraîche and salmon roe (optional) and micro-herbs, to serve
  • 110 gm caster sugar (1/2 cup)
  • 80 gm sea salt
  • Finely grated rind and juice of 1 lemon
  • Finely grated rind of 1 ruby grapefruit, juice of ½
  • ¼ cup coarsely chopped dill
  • ¼ cup coarsely chopped chives
  • 500 gm piece of ocean trout, skin on, pin-boned

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