Ingredients:
5 tbsp unsalted butter, diced, extra for greasing
1 1⁄4 tsp salt
1 cup all-purpose flour, sifted
5–6 large eggs
5oz (125g) Gruyère cheese, coarsely grated

For the smoked salmon filling:
salt and pepper
2 1⁄4lb (1kg) fresh spinach, trimmed and washed
2 tbsp unsalted butter
1 onion, finely chopped
4 garlic cloves, finely chopped
pinch of ground nutmeg
1 cup cream cheese
6oz (175g) smoked salmon, sliced into strips
4 tbsp milk

Method:
1 Preheat the oven to 375°F (190°C). Grease 2 baking sheets. Melt the butter in a pan with 1 cup water and 3⁄4 teaspoon of salt.

2 Bring to a boil. Remove from the heat and add the flour. Beat until the mixture is smooth. Return the pan to the stove and beat over low heat for 30 seconds to dry out the dough.

3 Remove from the heat. Add 4 eggs, 1 at a time, beating after each. Beat the fifth egg in a separate bowl and add gradually until the dough is shiny and soft. Stir in half the cheese.

4 Place 8 x 21⁄2in (6cm) mounds of dough on the baking sheets, leaving room for the dough to spread as it bakes. Beat the remaining egg and salt. Brush over each of the puffs.

5 Bring a saucepan of salted water to a boil. Add the spinach and wilt for 1–2 minutes. Drain. When cool, squeeze to remove any water, then finely chop. Melt the butter in a frying pan.

6 Add the onion and cook until soft. Add the garlic, nutmeg, salt, and pepper to taste, and the spinach. Keep cooking, stirring, until any liquid has evaporated.

7 Add the cream cheese and stir until the mixture is thoroughly combined. Remove from the heat.

8 Add two-thirds of the smoked salmon, pour in the milk, and stir. Mound 2–3 tablespoons of filling into each cheese puff.

9 Put the rest of the salmon on top. Rest the lid against the side of each puff and serve.

Cheese Gougeres with Smoked Salmon