Salmon Sour Cream Puffs

Yield:
Makes 6 servings.

An award winning recipe from Borden

Ingredients:

  1. 1 can (14.75 oz.) salmon, drained
  2. 1-1/2 cups soft bread crumbs ( about 4 slices )
  3. 1 container ( 8-oz. ) Borden Sour Cream
  4. 2 eggs, separated
  5. 2 tablespoons chopped chives
  6. 1/4 teaspoon salt
  7. Dash pepper
  8. 1 to 1 - 1/4 cups finely chopped almonds
  9. Vegetable oil
  10. Lemon wedges
Directions:

Remove skin and bones from salmon. In large bowl, combine salmon, crumbs, Borden Sour Cream, egg yolks, chives, salt and pepper; mix well. Beat egg whites until stiff; fold into salmon mixture. On large sheet of wax pepper, sprinkle half the almonds. Drop heaping tablespoonfuls of salmon mixture onto almonds. In large skillet, heat oil; lift puffs with spatula into skillet. Brown on each side. Serve hot with lemon wedges. Refrigerate leftovers.

Recipe compliments of Borden.



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