Preheat your oven to 425°F (220°C).

Prepare the choux pastry by combining water, butter, and a pinch of salt in a saucepan. Heat until boiling, then add flour all at once and stir vigorously until it forms a smooth ball.

Beat in eggs one at a time, mixing well after each addition until the dough is glossy and slightly sticky.

Pipe rounded mounds of dough onto a baking sheet lined with parchment paper, leaving space between each.

Bake the cream puffs for 20-25 minutes until golden brown and puffed up.

Let cool completely on a wire rack before filling.

In a bowl, combine cream cheese, fresh dill, lemon juice, and finely chopped smoked salmon. Mix until creamy and smooth.

Fill each cooled cream puff with the smoked salmon mixture using a piping bag or small spoon.

Garnish with extra dill or capers if desired.