Cheesy choux wreath with hot smoked salmon and horseradish dip
- December 2017
- Serves 8
- Hands-on time 35 min, oven time 25-30 min
An impressive tear-and-share cheesy profiterole wreath served with a fiery smoked salmon, horseradish and cream cheese dip – a fabulous Christmas starter – and a savoury choux, too.
- 23.4g (12.4g saturated)
- 17g (2.4g sugars)
You can make the choux pastry (steps 1-3) and put in a piping bag up to 12 hours ahead. Store in the fridge.
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