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.