Lemon Oil Parsley Puffs

4 tbsp. unsalted butter
2 tbsp. Lemon Olive Oil
¼ tsp coarse salt
¼ tsp cayenne pepper
¾ cup flour
5 large eggs
3 scallions, finely chopped
3 tbsp. curly leaf parsley, finely chopped
For Filling:
1/3 cup heavy cream
1 tbsp. Honey Ginger White Balsamic 
1 tbsp. cream style horseradish
7 ½ oz. canned salmon
Salt to taste

Bring 1 cup water, butter, Lemon Oil, salt, and cayenne to a boil in a heavy 4 quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring until mixture comes together and pulls away from the pan, about 2 minutes more. Remove from heat. Using a wooden spoon beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in scallions and parsley. Transfer mixture to a piping bag and cut ½ inch opening. Pipe 1 inch rounds onto baking sheets lined with parchment paper. Preheat oven to 400F. Bake until lightly golden brown, about 20 minutes. If not using immediately, freeze up to 1 month in airtight containers.
Pour cream into small bowl and add Honey Ginger White Balsamic. Cream will thicken. Open salmon and put on a dinner plate. Add horseradish; pour cream over salmon and mix thoroughly. Add salt to taste. Split puffs in half and spread filling inside. Serve immediately.

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