• Preheat oven to 400 degree F.
• Place the Stella Oyster Tray into the oven and heat until ready to make the puffs

For the Topping

• In a small bowl combine Panko crumbs, parmesan cheese and chopped parsley. Stir to combine set aside.

For the Remoulade

• Mix all of the ingredients together and cover with plastic wrap until ready to serve

For the Salmon

• Drain salmon liquid into a small bowl and reserve for later
• mix salmon, eggs, flour, hot-sauce, salt, pepper together in a medium bowl
• Measure ⅓ cup reserved liquid, discard the rest. Add baking powder to the liquid and whip until foamy. Add the foam mixture to the salmon mixture and stir to combine
• Use oven mitts to remove heated Stella Oyster Tray from oven and brush olive oil lightly into each oyster shaped depression
• Spoon even amounts of the salmon mixture into each depression.
• Sprinkle about 1 teaspoon topping mix over each and bake in oven for 25 minutes