Salmon Sour Cream Puffs

An award winning recipe from Borden

Yield: Makes 6 servings.

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Ingredients

Add (14.75 oz.) salmon, drained to shopping list 1 can (14.75 oz.) salmon, drained

Add soft bread crumbs ( about 4 slices ) to shopping list 1-1/2 cups soft bread crumbs ( about 4 slices )

Add ( 8-oz. ) Borden Sour Cream to shopping list 1 container ( 8-oz. ) Borden Sour Cream

Add eggs, separated to shopping list 2 eggs, separated

Add chopped chives to shopping list 2 tablespoons chopped chives

Add salt to shopping list 1/4 teaspoon salt

Add Dash pepper to shopping list Dash pepper

Add finely chopped almonds to shopping list 1 to 1 - 1/4 cups finely chopped almonds

Add Vegetable oil to shopping list Vegetable oil

Add Lemon wedges to shopping list Lemon wedges

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

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.

Please note that some ingredients and brands may not be available in every store.

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