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