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Salmon Puff

Canadian.kitchen's picture
Ingredients
  Instant potatoes 4 Ounce (4 Serving Size)
  Canned red salmon 1⁄2 Pound
  Eggs 2 , separated
  Mayonnaise 2 Tablespoon
  Chopped parsley 2 Tablespoon, chopped
  Salt 1⁄2 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon
  Canned tomato soup 10 Ounce
  Tomato juice 1⁄4 Cup (4 tbs)
  Sherry 2 Tablespoon
Directions

Prepare instant potatoes according to directions.
Discard skin from salmon and add salmon and juice from can to potatoes.
Mix egg yolks with mayonnaise, and stir into potatoes.
Add parsley, salt and lemon rind.
Stiffly beat egg whites, fold into potatoes and spread in greased baking dish.
Bake in a pan of water at 375°F. 30 minutes or until set and puffed.
Heat soup, tomato juice and sherry together; spoon over salmon puff.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Baked
Drink: 
Alcohol
Interest: 
Party
Servings: 
6

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