Baked Salmon Puffins
|Eggs||3 , separated|
|Salmon||16 Ounce (Around 455 milliliter)|
|Bread crumbs||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Finely chopped onion||1 Large (Around 15 milliliter)|
|Lemon juice||15 Milliliter (Around 1 Tablespoon)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Black pepper||1 Dash|
In a small bowl, beat egg whites until stiff peaks form.
Drain salmon and remove any skin or small bones.
Flake with a fork.
In a large bowl, beat egg yolks slightly.
Add salmon, bread crumbs, onion, lemon juice, salt and pepper, mixing well.
Fold in beaten egg whites.
Spoon batter into prepared ramekins.
Place in baking pan with 1 inch (2.5 cm) boiling water.
Bake in preheated oven for 45 to 50 minutes or until a knife inserted in the center of a puffin comes out clean.
NOTE: There are all kinds of prepared dips available in supermarkets that would be great with these puffins, especially one with sour cream, dill, onion, etc.