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Cooked by: Chef / Last Modified: 7/16/2008 / Base: Salmon / Number of Servings: 8 |
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Directions: 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 sauce ingredients. Chill at least one hour hour before serving.
Ingredients:
15 1/2 Ounce(s) Salmon, pink, canned
1 Cup(s) Water
1/2 Cup(s) Butter
12 Drop(s) Hot sauce
1/4 Teaspoon(s) Salt
1 Cup(s) Flour
4 Eggs
2 Tablespoon(s) Chives, minced
1 Cup(s) Sour cream
1 Tablespoon(s) Horseradish
2 Tablespoon(s) Lemon juice
1/2 Teaspoon(s) Sugar
1/4 Teaspoon(s) Fresh grated lemon peel
1 Dash(s) White pepper |
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