skip to Main Content

Whole Fruit Lemon Fused Oil Parsley Puffs

Fused Oil and Balsamic Condimento Recipe

Share Pin It

Prep Information

Prep Time

30 minutes

Cook Time

20 minutes

Serves

15 people

Ingredients

  • Makes 60 1-inch puffs
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons Whole Fruit Lemon Fused Oil
  • ¼ teaspoon coarse salt
  • ¼ teaspoon cayenne pepper
  • ¾ cup flour
  • 5 large eggs
  • 3 scallions, finely chopped
  • 3 Tablespoons curly leaf parsley, finely chopped
  • 1 Tablespoon Honey Ginger White Balsamic Condimento
  • 1 Tablespoon cream style horseradish
  • 7-1/2 oz. canned salmon
  • salt to tast
  • For Filling:
  • 1/3 cup heavy cream
  • 1 Tablespoon Honey Ginger White Balsamic Condimento
  • 1 Tablespoon cream style horseradish
  • canned salmon 7 ½ oz
  • Salt to taste

Instructions

  • 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.
  • Remover 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.
  • 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. Enjoy!
  • Preheat over to 400 degrees. Bake until lightly golden brown, about 20 minutes. Serve immediately.
Back To Top