|Instant potatoes||4 Ounce (4 Serving Size)|
|Canned red salmon||1⁄2 Pound|
|Eggs||2 , separated|
|Chopped parsley||2 Tablespoon, chopped|
|Grated lemon rind||1⁄2 Teaspoon|
|Canned tomato soup||10 Ounce|
|Tomato juice||1⁄4 Cup (4 tbs)|
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.