Preheat oven to 400 °F
To make the filling:
place all ingredients in food processor or a medium bowl and blend until
smooth.
To make the puffs:
In a medium saucepan, combine water, butter, and bring to a boil over
medium heat, melting the butter. Remove from heat. Add all the flour
at once and beat vigorously with a wooden spoon until mixture is smooth
and begins to leave sides of pan and forms a ball. Return to medium
heat and beat vigorously for 1 to 2 minutes. Remove from heat and add
eggs, one at a time, beating well to incorporate until smooth and velvety.
Add grated cheese. Pipe with a pastry bag with no tip attached (or use
small teaspoon) onto baking parchment paper on cookie sheet, or a greased
cookie sheet. Use about 11/2 teaspoons of batter for each puff. (This
will make approximately 50 puffs.)
Bake at 400° for 10 minutes. Open oven door slightly, keep ajar,
and bake an additional 15 minutes. (This allows steam to escape from
oven.) When baked, remove from oven and pierce each puff with a thin,
sharp knife to let steam escape. Turn off oven; return puffs to oven
for 30-45 minutes to dry out, leaving door ajar. Remove from oven; split
and fill puffs with salmon filling. Puffs may be reheated briefly in
a 350-degree oven to crisp before filling and serving.
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