Lemon Fused Olive Oil Parsley Puffs

From: marisolio.com
Makes 60 1-inch puffs

Ingredients
• 4 Tbsp. unsalted butter
• 1 Cup Water
• 2 Tbsp. ♥ Olive My Heart ♥ Lemon Fused Olive Oil
•  ¼ teaspoon coarse salt
• ¼ teaspoon cayenne pepper
• ¾ cup flour
• 5 large eggs
• 3 scallions, finely chopped
• 3 Tbsp. curly leaf parsley, finely chopped
• 1 Tbsp. ♥ Olive My Heart ♥ Honey Ginger White Balsamic Vinegar
• 1 Tbsp. cream style horseradish
• canned salmon (7 ½ oz.)
• Salt to taste
Filling:
• 1/3 cup heavy cream
• 1 Tbsp. ♥ Olive My Heart ♥ Honey Ginger White Balsamic Vinegar
• 1 Tbsp. cream style horseradish
• canned salmon (7 ½ oz.)
• Salt to taste

Directions
1. Bring 1 cup water, butter, Lemon Fused Olive 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.

2. Using a wooden spoon, beat in 5 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.

3. Preheat over to 400 degrees. Bake until lightly golden brown, about 20 minutes. While baking, pour cream into small bowl and add Honey Ginger White Balsamic Vinegar. 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.