| 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 <msleukie@mindspring.com> on
May 18, 1998
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