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Whole Fruit Lemon Fused Oil Parsley Puffs

Fused Oil and Balsamic Condimento Recipe

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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.
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