For the puffs

In a saucepan boil water, salt and oil. As soon as it comes to a boil, remove from heat the saucepan and pour all the flour at once. Stir vigorously with a wooden spoon until an elastic ball forms that detaches from the walls of the pot.
Cook over very low heat for a couple of minutes until you hear “sizzle”. Turn off, pour on a marble top, widened to cool. In the meantime keep the pot that will cool in turn.
After about ten minutes, put the dough back in the saucepan (they should be cold both), add first an egg making it absorb completely and then the other. When each egg is added, the dough will tend to break but then the mixture will become homogeneous.
Cover the pan with parchment paper or grease it with a veil of oil that you will spread evenly using a kitchen brush or with the same hands (removing excess). Set the ventilated oven to 200 ºC.
Arrange small quantities of pasta about as large as a popcorn. Be careful that the balls are well spaced because in cooking they will double the volume: you can make them with a sac a poche or with two wet teaspoons.
Bake at 200 ºC for 20 minutes, then lower the oven to 180 ºC and continue cooking for another 10 minutes.
You can store them for 2/3 days in a paper bag.

For the filling

Steam the salmon and cook.
Blend the ricotta and yogurt with 100g of cooked salmon until smooth, if necessary, add a few drops of water. Put the mixture in a cup and add the other 50g of salmon, chopped, chives and grated lemon peel. Mix and taste: if salmon is not tasty enough, season with salt.
With a sac à poche round tip, pierce the puffs with a clean tap and fill them with this mousse.
If you want, you can decorate them with small pieces of salmon and/or chives.