PUFFS:

1 c. water
1/2 c. butter
1 c. all-purpose flour
4 eggs

SPREAD:

1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can salmon, drained, boned, flaked
1 tbsp. lemon juice
1 tbsp. grated onion
1/4 tsp. liquid smoke
1/4 tsp. salt

Use smoked salmon instead of salmon and liquid smoke.

Heat oven to 400 degrees. Heat water and butter to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs all at once, until smooth and glossy. Drop dough by slightly rounded teaspoon onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire racks away from draft. About 6 dozen puffs.

SPREAD: Mix cream cheese, salmon, lemon juice, onion, liquid smoke, and salt very well. Cover and refrigerate for at least 8 hours, but no longer than 4 days.

Just before serving, cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with slightly rounded teaspoonful of salmon mixture. Replace top.