Everything Bagel Salmon Cream Puffs

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the sheet of puff pastry.

Use a round cutter (approximately 2.5-3 inches) to cut out 12 circles.

Using a smaller round cutter, lightly score a smaller circle in the center of each pastry round, being careful not to cut all the way through.

Place the pastry circles on a baking sheet lined with parchment paper.

In a small bowl, whisk together the egg and heavy cream to create an egg wash.

Brush the outer ring of each pastry circle with the egg wash.

Sprinkle the everything bagel seasoning over the egg-washed edges.

Bake for about 15 minutes, or until golden brown and puffed.

While the puffs are baking, combine the softened cream cheese, lemon juice, lemon zest, chopped fresh dill, salt, and black pepper in a food processor. Blend until smooth and creamy.

Transfer the cream cheese mixture to a piping bag or a zip-top bag with the corner snipped off.

Once the puffs are done baking, remove them from the oven. Immediately use the back of a teaspoon to gently press down the centers to create a well.

When ready to serve, pipe the cream cheese filling into the center of each puff.

Top with a small piece of smoked salmon, a few capers, and a sprinkle of fresh dill and lemon zest for garnish.