This is an addition to your Easter Brunch menu. It takes a little work but will be a big wow for your guess. It has the staple of brunches: smoked salmon, briny capers, some heat from hot sauce, and savory chives. All of this encased in a cream puff for dramatic effect. I made them two-bite size. I hope you like it.

8 ounces water
8 tablespoons butter
1 cup flour
4 eggs
6 ounces smoked salmon flakes bones removed
16 ounces cream cheese softened
4 ounces crème fresh
1/4 cup chopped capers
1 tablespoon dill
1 tablespoons chopped chives
1 teaspoon hot sauce

Heat oven to 425.

In a sauce pan on medium high add water and butter and bring to a boil and whisk in flour until completely incorporated.

Let cool for 5 minutes.

Using a mixer/beaters, beat in 1 egg at a time until dough is formed.

Load dough into a piping bag. Pipe quarter size dollops on a parchment-lined baking sheet.

Bake for 17 – 22 minutes.

Reduce heat to 350; bake for 5 minutes to dry.

In a bowl add cream cheese, crème fresh, capers, hot sauce, dill, and chives; in in then mix.

Add flaked smoked salmon and fold.

Cut cream puffs in half, fill with salmon cream cheese mixture and top with other cream puff half.

Serve.