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Thermomix salmon choux bagels

Salmon Choux Bagels

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 178 kcal
Author: Sophia

These salmon choux bagels are so much lighter and fluffier than traditional bagels. The recipe is so easy and fast to prepare using your Thermomix. Who would have thought that making bagels could be so easy?

 I sense there is another trend coming along whereby you use choux pastry to make bagels instead of yeast dough. These salmon choux bagels are just fabulous for lunch. They are light, contain a gorgeous, protein rich filling and taste so lovely. 

I immediately fell in love with them and thought it is such a nice and easy recipe to share with you. Instead of smoked salmon you could also make some sweet fillings, like peanut butter and jam or make little mini versions for canapés at home. T

here are endless possibilities. Gosh, I was just imagining these as donuts. How good would they be with a custard filling? I would love to hear what you've come up with so leave me a comment.

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Ingredients

Salmon Choux Bagels

  • 150 g water
  • 80 g unsalted butter in small cubes
  • 1 pinch sea salt
  • 5 g caster sugar
  • 120 g plain flour
  • 3 large eggs

Salmon filling

  • 10 g fresh dill
  • 150 g smoked salmon
  • 200 g cream cheese
  • 50 g creme fraiche or Greek Style yoghurt
  • 10 g lemon juice
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 20 g salmon roe optional
  • watercress to decorate

Instructions

  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line two large rectangular baking trays with greaseproof paper.
  2. To make the pastry, place the water, butter, salt and caster sugar in the mixing bowl. Melt 5 Min./ 100°C / Speed 1.
  3. Add the plain flour and mix 20 Sec. / Speed 4. Remove the lid and leave to cool for 10 minutes. Then mix again 1.5 Min. / Speed 5 while slowly cracking the eggs through the lid. Mix again 30 Sec. / Speed 5.
  4. Transfer the mixture into a disposable piping bag and cut off the bottom 3cm to make a medium opening. Pipe bagel shapes about 10cm diameter on the prepared trays, leaving some space in between because they will expand in the oven.
  5. Bake in the oven for 20 minutes. Do not open the door during baking or the choux pastry can collapse. After 20 minutes, open the door and cut little slits in each bagel, then bake again for a further 3 minutes.
  6. Remove and leave to cool on a wire cooling rack.
  7. Clean the mixing bowl.
  8. Meanwhile, prepare the filling by placing the dill the mixing bowl. Chop 2 Sec. / Speed 7. Scrape down using your spatula. Add the smoked salmon, cream cheese, creme fraiche (or Greek yoghurt), lemon juice, salt and pepper and blitz 5 Sec. / Speed 10. Scrape down with your spatula and repeat 5 Sec. / Speed 10 until the mixture looks like a smooth mousse. Transfer into a small bowl and set aside.
  9. Cut open each bagel and spreads some salmon mousse on each half. Top with some salmon roe (optional) and decorate with some watercress (optional). Serve straight away. Enjoy!
Nutrition Facts
Salmon Choux Bagels
Amount Per Serving
Calories 178 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 83mg 28%
Sodium 179mg 7%
Potassium 87mg 2%
Total Carbohydrates 9g 3%
Sugars 1g
Protein 6g 12%
Vitamin A 10.6%
Vitamin C 1.6%
Calcium 3.4%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.