| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizers, Marie, Very good | 8 | Servings | |
INGREDIENTS
| 15 1/2 | oz | Salmon, pink canned |
| 1 | c | Water |
| 1/2 | c | Butter |
| 12 | Hot sauce | |
| 1/4 | t | Salt |
| 1 | c | Flour |
| 4 | Eggs | |
| 2 | T | Chives, minced |
| 1 | c | Sour cream |
| 1 | T | Horseradish |
| 2 | T | Lemon juice |
| 1/2 | t | Sugar |
| 1/4 | t | Salt |
| 1/4 | t | Fresh grated lemon peel |
| ds | White pepper | |
| 3 | oven until hot. |
INSTRUCTIONS
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 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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