Elegant Salmon Balls
|Salmon||1 Ounce, can|
|Soft bread crumbs||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
|Onion||1 Tablespoon, grated|
|Lemon juice||2 Teaspoon|
|All purpose flour||3 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Snipped parsley||1 Tablespoon|
|Capers||1 Tablespoon, drained|
Drain salmon, reserving liquid.
Remove salmon skin and bones; flake meat into bowl.
Add bread crumbs, eggs, the 2 tablespoons parsley, onion, lemon juice, 1/2 teaspoon salt, and dash pepper; mix well.
Shape into 8 balls.
Combine sauterne and reserved salmon liquid; add water to make 2 cups liquid.
In skillet heat to boiling.
Add salmon balls; return to boiling.
Reduce heat; cover and simmer 10 minutes.
Remove salmon balls; strain liquid.
In blazer pan of chafing dish melt butter over direct heat; blend in flour.
Stir in the hot strained liquid.
Cook and stir till thickened and bubbly.
Stir in cream, the 1 tablespoon parsley, and capers.
Place salmon balls in sauce; heat through.