Salmon Delight Recipe
Ingredients
| 2 eggs, slightly beaten | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| 1/4 cup mayonnaise or salad dressing | ||
| Dry sherry | 1 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Several dashes bottled hot pepper sauce | ||
| Crackers | 1/3 Cup (16 tbs) | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Snipped chives | 1 Tablespoon, frozen | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 15 1/2-ounce can salmon, drained, flaked, and bones removed | ||
| Paprika | ||
| Sour Cream-Mustard Sauce (recipe at right) | ||
Directions
In a mixing bowl stir together eggs, sour cream, mayonnaise or salad dressing, sherry, lemon juice, Worcestershire sauce, and pepper sauce.
Stir in cracker crumbs, celery, parsley, chives, salt, and pepper.
Fold in flaked salmon; mix well.
Spoon mixture into a 7x7x2-inch baking dish.
Sprinkle with paprika.
Bake in a 350° oven for 30 to 35 minutes or till heated through.
Garnish with lemon slices, if desired.
Serve with Sour Cream-Mustard Sauce.
Stir in cracker crumbs, celery, parsley, chives, salt, and pepper.
Fold in flaked salmon; mix well.
Spoon mixture into a 7x7x2-inch baking dish.
Sprinkle with paprika.
Bake in a 350° oven for 30 to 35 minutes or till heated through.
Garnish with lemon slices, if desired.
Serve with Sour Cream-Mustard Sauce.
Chef
