Choux pastry, or pâte à choux, is most commonly associated with classic French sweets such as éclairs, profiteroles and croquembouche. However, its origins and structure make it equally well suited to savoury dishes. Dating back to at least the 16th century, choux is made by cooking flour with liquid and butter before enriching it with eggs, creating a dough that relies on steam rather than chemical leavening to rise. The result is a light, crisp shell with a hollow interior. It is ideal for fillings both sweet and savoury.
While desserts dominate its reputation, traditional dishes such as gougères show that savoury choux has also long held an important place in French culinary history. Mastering choux pastry is a rite of passage for bakers, and you can find an article which explores the technique and tradition in greater depth here.
In this recipe, delicate poppy-seeded choux buns are filled with Smokin’ Brothers’ smoked salmon, whose carefully controlled smoking process yields a clean, balanced flavour and a silky texture. Here, the salmon’s natural richness is complimented by a sharp horseradish crème fraîche, crisp apple and fresh herbs. The combination shows how savoury choux can act as an elegant yet understated vessel for bold flavours, making it ideal for refined canapés or light starters.
Here’s how to make Smokin’ Brothers’ Choux Buns with Smoked Salmon, Apple and Crème Fraîche.
Ingredients (serves 6)
- 100g smoked salmon tail slices
- 75g water
- 50g milk
- 45g butter cut in small cubes
- 75g flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon of poppy seeds
- 1/2 apple
- 3tbps chives
- 2 tablespoon horseradish
- 250ml creme fraiche
- 1 lemon juice
- Cress
Method
- To prepare the choux dough, place the water, milk, and butter in a saucepan over medium heat. Stir until the butter has completely melted and the mixture just begins to simmer.
- Remove the mixture from the heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough comes together into a smooth, compact mass and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 2–3 minutes.
- Once cooled, add the first egg and mix until fully incorporated. Then, add the second egg and mix again until the dough is smooth and glossy.
- Fold in the poppy seeds until evenly distributed.
- Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small, evenly sized buns onto a baking tray lined with parchment paper, leaving space between each.
- Bake in a conventional oven at 160°C for 25–30 minutes, until puffed, dry, and lightly golden. Do not open the oven during baking.
- For the filling, dice the apple and toss it immediately with lemon juice to prevent browning.
- Cut the radish into fine matchsticks. In a bowl, mix the crème fraîche with the horseradish, finely chopped chives, and radish until smooth and well combined.
- Once the buns are baked, remove them from the oven and allow them to cool slightly.
- Slice each bun in half horizontally and spread the crème fraîche mixture over the base.
- Top with 2–3 slices of smoked salmon, a small spoonful of diced apple, and a few sprigs of cress. Replace the tops and serve immediately.
To get started, you can find our premium, sustainable smoked salmon and trout here.