Cheesy choux wreath with hot smoked salmon and horseradish dip

Name: Cheesy choux wreath with hot smoked salmon and horseradish dip
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 100g unsalted butter; 150g plain flour; 1 tsp caster sugar; ½ tsp salt; 4 large free-range eggs, at room temperature, lightly beaten, plus one extra to glaze; 2-3 tbsp whole milk (if needed); 80g grated gruyère or mature cheddar; 150g cream cheese; 80g soured cream; 1 tbsp creamed horseradish; 150g hot-smoked salmon, skin removed and broken into chunks; Small bunch fresh dill, roughly chopped, plus extra to garnish; Finely grated zest 1/2 lemon, plus wedges to serve; You’ll also need…; Piping bag with a 1cm nozzle; Baking sheet lined with non-stick baking paper; 12cm round ovenproof dish/bowl

Instructions

Prep:35minCook:30min

This impressive tear-and-share cheesy profiterole wreath is served with a fiery smoked salmon, horseradish and cream cheese dip. A fabulous Christmas starter or buffet dish. Check out more make-ahead Christmas recipes.

Updated at: Tue, 16 Dec 2025 02:46:16 GMT