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1
Grease a baking sheet or line baking sheet with parchment paper.
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2
Preheat oven to 400 degrees.
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3
In a small bowl, mix cream cheese, salmon, and chives or cream cheese and jam until thoroughly combined.
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4
Set aside.
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5
In a sauce pan bring water to a boil.
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6
Once water is boiling, add the butter.
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7
Once the butter is melted into the water, add flour and salt all at once.
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8
Stir vigorously.
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9
Cook and stir until mixture forms a ball that doesn't separate.
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10
Remove from heat; let cool for 10 minutes.
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11
Add eggs one at a time, beating after each addition until smooth.
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12
Either drop batter by tablespoons onto baking sheet, or fill a pastry bag with batter and pipe it onto the sheet in amounts equal in size to a golf ball.
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13
Bake at 400 for 30 minutes.
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14
Remove from oven.
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15
Poke holes in puffs with a toothpick and replace in oven with the heat off for 10 minutes.
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16
Remove puffs from the oven, and using a small serrated knife, cut the tops from the puffs like you would a jack-o-lantern.
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17
Fill another pastry bag with the cream cheese mixture.
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18
Pipe the filling into the puffs until the puffs are a little over full.
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19
Replace the top of the puff at an angle on the filling.
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20
Place filled puffs on a platter (covered with lettuce leaves if you're making the savory version) and garnish each with a small dill sprig or fresh berries and sifted powdered sugar.
