Thursday, April 7, 2016
ANNA'S SALMON SOUR CREAM PUFFS
1 15 1/2 oz can salmon, drained
1 1/2 cups soft bread crumbs (about 4 slices)
1 8 oz container sour cream
2 eggs separated
2 Tablesp chopped chives
1/4 teasp salt, dash of pepper
1 - 1 1/4 Cups finely chopped almonds
Remove skin and bones from salmon. In a large bowl, combine salmon, crumbs, sour cream, egg yolks, chives, salt and pepper. Mix well.
Beat egg whites in small bowl until stiff, fold into salmon mixture.
On large sheet of wax paper, sprinkle half of the almonds. Drop heaping tablespoons of salmon mixture onto almonds; sprinkle remaining almonds over top. In gentle way pat into puffs.
In large skillet, heat oil, lift puffs with spatula into skillet. Brown on each side.
Serve hot with lemon wedges or plain white sauce.