Sift flour with salt in a small bowl. Combine milk and butter in a small saucepan and heat very gently to melt the butter. Do not let the liquid bubble. When butter is melted, turn up the heat and bring to the boil, then turn off heat and tip in flour. Beat with a wooden spoon until a smooth dough forms. Allow to cool for 5 minutes and then beat in eggs, one at a time, until mixture is smooth and shiny.
Spoon mixture into a piping bag fitted with a 1 centimetre nozzle. Pipe 12 x 8 centimetre eclairs, onto baking tray, leaving plenty of room between each. Turn oven down to 200C and cook for 20 minutes or until golden and puffed.
Remove from oven and split down the middle while still hot. Set aside to cool
Make filling by mixing together cream cheese, crème fraiche and sweet chilli sauce in a bowl. Put filling in a clean piping bag and pipe down the middle of each éclair.
Top eclairs with a strip of smoked salmon and garnish with dill.