Salmon Butter:

¾ pound smoked salmon
1 ½ cups butter, room temperature
2 tablespoons minced fresh dill
2 tablespoons fresh lemon juice
¼ teaspoon pepper
Puree salmon in processor. Blend in remaining ingredients. Taste and adjust seasonings. Bring to room temperature before using.

Gougère:

1 cup water
1/3 cup butter, in pieces
1 teaspoon dry mustard
½ teaspoon salt
1/8 teaspoon cayenne
1 cup flour
4 eggs
¼ pound smoked salmon, finely diced
¼ cup grated Parmesan cheese
1 egg
1 teaspoon whipping cream

Bring water, butter, mustard, salt and cayenne to boil. Remove from heat and stir in flour all at once. Mix until dough forms a ball. Place over medium heat and stir until dough is no longer sticky when pinched. Cool 5 minutes. Beat in eggs 1 at a time until dough is smooth. Blend in salmon and Parmesan. Pipe in 1-inch rounds onto parchment-lined baking sheets, spacing 2 inches apart. Beat egg with cream and glaze tops of puffs. Bake at 425º until puffed, golden and firm, about 25 minutes. Turn off heat and open oven door. Pierce each puff with sharp knife. Let stand in oven 10 minutes to dry. Cut off caps and reserve. Pull out any dough centers. Pipe salmon butter into puffs. Top with caviar if desired or replace caps. Garnish with dill sprigs. Makes about 48.