Although I don’t know why the fish is associated with April 1 in France, I remember when I was an innocent kid to sneakingly stick a paper cutout fish on the back of my parents, sister or friends. When the paper fish was discovered, I shouted “Poisson d’Avril:” the victim was declared the April Fish. This is the common, and I realize now, the curious way kids in France prank friends and family on April Fools’ Day.

Today, I celebrate this fishy day by proposing a great appetizer for the coming Easter celebration (yes, it is early this year): Smoked Salmon with a creamy dill/horseradish sauce in Pastry Choux.  It is always a hit with my guests.

Savory Salmon Pastry Choux (make about 12 large puffs)

Ingredients for the puffs:

• 1 cup of water
• 2.75 oz. of diced butter
• 1 ¼ cups of (unbleached) flour sifted and containing 1 pinch of baking powder
• 3 eggs
• 1 pinch of salt

Ingredients for the filling:

• Smoked salmon (thinly sliced)
• Sour cream or crème fraiche
• Horseradish, capers (optional)
• 1 or 2 teaspoons of lemon juice
• Chopped dill
• Sea salt and freshly ground pepper to taste

Preparation:

Preheat the oven at 375°F. Heat the water, butter and salt over medium heat in a pan until the butter has melted. Increase the heat and bring to a rolling boil. Remove the pan from the heat and quickly add all the flour at once and beat it vigorously with a wooden spoon until the mixture comes together and forms a dough. Return the pan to a low heat and stir consistently until the dough leave the sides of the pan. This takes about one to two minutes. Remove the pan from the heat and allow cooling for 2-3 minutes. Add the beaten eggs a little at a time and stir between each addition until you have a shinny smooth paste (you may not have to add all the eggs). Spoon the pastry (size of a walnut shell) onto a baking sheet lined with parchment paper and space well apart. Place in the oven for 20 to 25 minutes until golden.

Cool on a rack. Combine cream, horseradish, capers, dill and lemon juice in a bowl. Cut a hat of the puff and fill with the cream mixture. Add stripes of salmon over the cream and cover with the puff hat. Refrigerate until ready to be served. Happy Easter.