Lemon Oil Parsley Puffs

4 tbsps unsalted butter
2 tbsps Whole Fruit Lemon Fused Olive Oil
¼ tsp coarse salt
¼ tsp cayenne pepper
¾ cup flour
5 large eggs
3 scallions, finely chopped
3 tbsps 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, Whole Fruit Lemon Fused 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. Heat until butter has melted. 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 line with parchment paper. If not using immediately, freeze up to 1 month in airtight containers. Preheat oven to 400 degrees. Bake until lightly golden brown, about 20 minutes.
Pour cream into small bowl and add Honey Ginger White Balsamic Condimento. Cream will thicken. Open salmon and put on a dinner plate. Add horseradish; pour over salmon and mixture thoroughly. Add salt to taste. Split puffs in half and spread filling inside. Serve immediately.

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