Salmon Sour Cream Puffs

An award winning recipe from Borden

Yield: Makes 6 servings.

Print Recipe
Add Recipe To
My Cookbook
Share Recipe

Email

Sent From

From Name From Email

Send To

To Name To Email

Note

Type the numbers below:

Ingredients

check (14.75 oz.) salmon, drained 1 can (14.75 oz.) salmon, drained

1-1/2 cups soft bread crumbs ( about 4 slices )

check ( 8-oz. ) Borden Sour Cream 1 container ( 8-oz. ) Borden Sour Cream

check eggs, separated 2 eggs, separated

check chopped chives 2 tablespoons chopped chives

check salt 1/4 teaspoon salt

check Dash pepper Dash pepper

check finely chopped almonds 1 to 1 - 1/4 cups finely chopped almonds

check Vegetable oil Vegetable oil

check Lemon wedges Lemon wedges

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Remove skin and bones from salmon. In large bowl, combine salmon, crumbs, Borden Sour Cream, egg yolks, chives, salt and pepper; mix well. Beat egg whites until stiff; fold into salmon mixture. On large sheet of wax pepper, sprinkle half the almonds. Drop heaping tablespoonfuls of salmon mixture onto almonds. In large skillet, heat oil; lift puffs with spatula into skillet. Brown on each side. Serve hot with lemon wedges. Refrigerate leftovers.

Recipe compliments of Borden.

Please note that some ingredients and brands may not be available in every store.