| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Marie, Very good, Appetizers | 8 | Servings | |
INGREDIENTS
| 15 1/2 | oz | Salmon, pink, canned |
| 1 | c | Water |
| 1/2 | c | Butter |
| 12 | dr | Hot sauce |
| 1/4 | ts | Salt |
| 1 | c | Flour |
| 4 | Eggs | |
| 2 | tb | Chives, minced |
| 1 | c | Sour cream |
| 1 | tb | Horseradish |
| 2 | tb | Lemon juice |
| 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Fresh grated lemon peel |
| ds | White pepper |
INSTRUCTIONS
SALMON PUFFS HORSERADISH SAUCE Drain salmon, remove the skin and bones, if desired. In a pan, combine water, butter, hot sauce and the salt. Bring to a full boil over high heat. Add flour all at once. Stir and cook over medium heat for about 3 minutes, until mixture leaves sides of the pan and thickens. Remove form heat and beat in 4 eggs, 1 at a time, until mixture is smooth and shiny. Add chives and salmon. Stir until blended. Cool 15 minutes. Heat 3 inches oil in skillet to 370 . Drop level teaspoons of salmon mixture nto hot oil. Fry, turning occasionally, until golden about 3 minutes. Drain. Keep warm in 200 oven until serving time. Puffs may be done ahead anf frozen. Tahw and reheat in microwave or in 300 oven until hot. Serve with sauce. SAUCE: Combine all ingredients. Chill at least one hour hour before serving. Posted to MM-Recipes Digest by Marie Bordewisch <[email protected]> on May 18, 1998
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