Smoked Salmon and Comté Gougères from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther

Ingredients

• 4 eggs
• 2½ ounces (75 g) Comté cheese, shredded (about 11 tablespoons)
• 6 tablespoons (90 ml) sour cream, plus more as needed for garnish
• 8 ounces (225 g) smoked salmon
• 7 tablespoons (105 g) butter
• 1 teaspoon sugar
• 2½ ounces (75 g) Béchamel
• 1¼ cups (150 g) all-purpose flour, sifted
• Salt
• freshly ground black pepper
• Tabasco
• 5 tablespoons (80 g) red tobiko (flying fish roe), for garnish
• 1 ounce (30 g) blue cheese
• 2 ounces (60 g) Cheddar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 2½ tablespoons minced chives, for garnish
• 2 tablespoons milk powder
• 2 teaspoons salt