Salmon Balls In Caper Sauce Recipe
Ingredients
1 16-ounce can salmon
1 cup soft bread crumbs (2 slices)
2 eggs
2 tablespoons snipped parsley
1 tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice
1/2 cup sauterne
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup light cream
1 tablespoon snipped parsley
1 tablespoon capers, drained
Directions
Drain salmon, reserving liquid.
Remove bones and skin from salmon; flake meat into bowl.
Add bread crumbs, eggs, 2 tablespoons parsley, onion, salt, lemon peel, lemon juice, and dash pepper; mix well.
Shape into 8 balls and place in medium skillet.
Combine sauterne and reserved salmon liquid; add enough water to make 2 cups liquid.
Pour over salmon balls.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Remove balls; strain liquid.
Melt butter; blend in flour.
Stir in hot strained liquid.
Cook and stir over high heat till thickened and bubbly.
Stir in cream, 1 tablespoon parsley, and capers.
Heat to boiling.
Serve over salmon balls.
Remove bones and skin from salmon; flake meat into bowl.
Add bread crumbs, eggs, 2 tablespoons parsley, onion, salt, lemon peel, lemon juice, and dash pepper; mix well.
Shape into 8 balls and place in medium skillet.
Combine sauterne and reserved salmon liquid; add enough water to make 2 cups liquid.
Pour over salmon balls.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Remove balls; strain liquid.
Melt butter; blend in flour.
Stir in hot strained liquid.
Cook and stir over high heat till thickened and bubbly.
Stir in cream, 1 tablespoon parsley, and capers.
Heat to boiling.
Serve over salmon balls.
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