Hot Salmon Puffs with Horseradish Sauce
|Canned salmon||15 1⁄2 Ounce|
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Hot pepper sauce||12 Drop|
|All purpose flour||1 Cup (16 tbs)|
|Finely minced chives||2 Tablespoon|
|Vegetable oil||1 1⁄2 Cup (24 tbs)|
|Horseradish sauce||1 Cup (16 tbs)|
Remove skin and bones from salmon, flake with a fork.
In a medium saucepan, combine water, butter, hot pepper sauce and salt.
Bring to a boil over high heat.
Add flour, all at once.
Cook, stirring, over medium heat 3 minutes, or until mixture leaves sides of pan and thickens.
Remove from heat.
Beat in eggs, one at a time, until mixture is smooth and shiny.
Add reserved salmon and chives, stir until blended.
Let cool 15 minutes.
Pour 2 1/2 inches of oil into a deep saucepan, heat oil to 370 degrees.
Drop level teaspoons of the salmon mixture into hot oil.
Fry, turning occasionally, 3 minutes, or until golden.
Remove from pan with slotted spoon and drain on paper towels.
Keep warm in a 200-degree oven until serving time.
Serve hot puffs with horseradish sauce.
Note: Puffs can be prepared ahead of time and frozen.
Thaw and reheat in a 300-degree oven until hot.
Serve with sauce.