| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
|
|
Salad oil |
| 2 |
|
Green onions; minced |
| 1 |
cn |
(15 1/2 oz.) salmon; drained and flaked |
| 1 |
c |
Dried bread crumbs |
| 1 |
tb |
Lemon juice |
| 1 |
|
Egg |
| 1 |
|
Container; (8 oz.) sour cream |
|
|
Pepper |
|
|
Dill weed |
| 1 |
c |
Water |
| 1 |
|
Chicken-flavor bouillon cube or envelope |
|
|
Parsley sprigs for garnish |
INSTRUCTIONS
About 45 minutes before serving:
In 10 inch skillet over medium heat, in 1 tablespoon hot oil, cook green
onions until tender. Remove to large bowl; add salmon, breadcrumbs, lemon
juice, egg, 1/4 C sour cream; 1/4 tsp. pepper and 1/4 tsp. dill weed; mix;
shape into balls.
In skillet, over medium heat, in 2 T hot oil, cook salmon balls until
browned; remove to bowl, Pour off oil from skillet; add water, bouillon,
and salmon balls; heat to boiling; cover; simmer 10 minutes. Stir in
remaining sour cream, 1/4 tsp. dill weed, and 1/8 tsp. pepper; heat.
Garnish. Makes 5 main-dish servings. Subject:
Posted to TNT Recipes Digest by "Jeannie Mayer" <genodoe@email.msn.com> on
Mar 18, 1998
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