Smoked Salmon Gougere

(Makes about 45 puffs). Line two baking sheets with baking paper. In a medium saucepan, combine water, butter, mustard, salt and cayenne pepper. Bring mixture to boil. Add flour all at once. Cook and stir well until mixture leaves sides of saucepan, becomes smooth and forms a ball. Remove from heat and let cool for five minutes. Using wooden spoon or electric mixer, beat eggs into dough, one at a time, until completely blended and dough is smooth. Stir in smoked salmon and Parmesan cheese. Drop mixture by teaspoonfuls onto baking sheets, spacing 1 1/2 to two inches (4 to 5 cm) apart. Or, spoon dough into pastry bag fitted with one-inch (2.5 cm) plain tip. Pipe mixture onto baking sheets in one-inch (2.5 cm) rounds. Smooth any points on the rounds. Bake in a preheated 400 F for about 22 to 25 minutes or until puffed, golden and firm. Serve immediately or place on wire rack and let cool. Combine cream cheese, mayonnaise, dill and lemon juice until smooth. To serve with optional cream cheese filling, spread a dollop of filling over top of each gougere and garnish with a small strip of smoked salmon and dill. Or cut a small circle in top of gougere and push piece into gougere. Add a dollop of filling and garnish with small strip of smoked salmon and dill. Note: The filling is optional, but a nice addition. If you wish, instead of smoked salmon cream cheese, use plain cream cheese and add finely chopped smoked salmon to taste.