Salmon And Cheese Puff
|Canned pink salmon||7 3⁄4 Ounce (1 Can)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Chicken soup/Celery soup||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Soft bread cubes||2 Cup (32 tbs)|
|Grated onion||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Parsley flakes||1 Tablespoon|
Discard salmon skin.
Mash bones, salmon and juice together.
Beat in cheese, soup, egg yolks, bread cubes, onion, lemon juice and parsley.
Fold in stiffly beaten egg whites and scrape into a deep buttered 9 X 6-inch bake dish.
Set dish in a pan of hot water and bake at 350F for 40 minutes or until centre is set and top puffy and brown.