Gougère puffs with salmon mousse

Salmon mousse

• 150 g fresh boneless, skinless salmon fillet cut into pieces (4 cm)
• 20 g butter
• 150 g hot smoked salmon broken into pieces
• 200 g pouring (whipping) cream
• 1 sprig fresh dill leaves only
• 1 tbsp pickled capers drained
• 1 tsp lemon juice
• 1 - 2 pinches ground white pepper
• 1 tsp gelatine powder
• 1 - 2 tbsp boiling water

Gougère puffs

• 80 g Gruyère cheese or Swiss cheese, rind removed and cut into cubes (3 cm)
• 150 g water
• ½ tsp sea salt
• 1 pinch chilli powder
• 80 g butter
• 120 g plain flour
• 3 eggs
• fresh chives or fresh dill, finely chopped, for garnishing