| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Mashed potatoes (4-5 medium potatoes) |
| 1 |
|
TSB unsalted butter or margarine |
| 1 |
cn |
(15.5 oz) salmon; undrained |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Parsley; chopped |
| 1/2 |
c |
Celery; chopped |
| 1/3 |
c |
Onion; chopped |
| 1/3 |
c |
Red or green pepper; chopped |
| 1 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Freshly ground pepper |
| 4 |
|
Eggs separated |
|
|
Parsley; Tartar Sauce optional |
INSTRUCTIONS
Wash potatoes and put in a large saucepan with boiling water to cover. Put
on the lid and simmer over medium heat for 40 minutes, or until tender.
Peel potatoes and mash with a potato masher. Add butter. In a large mixing
bowl, flake salmon with liquid. Add mashed potatoes, sour cream, parsley,
celery, onion, redpepper, salt and pepper. Mix well. Slightly beat egg
yolks and add to salmon mixture. Beat egg whites until stiff and fold in.
Turn into greased 2 1/2 quart baking dish. Bake in 350 oven for 1 hour, or
until the tip of a knife inserted in center comes out clean. Garnish with
parsley and serve with tartar sauce.
Serves 6-8 Source:Salmon Recipes by Cecilia Nibeck
Posted to recipelu-digest Volume 01 Number 206 by jecraig@lan-inc.com on
Nov 6, 97
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