Salmon Puff Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Instant potatoes4 Ounce (4 Serving Size)
 Canned red salmon1⁄2 Pound
 Eggs2 , separated
 Mayonnaise2 Tablespoon
 Chopped parsley2 Tablespoon, chopped
 Salt1⁄2 Teaspoon
 Grated lemon rind1⁄2 Teaspoon
 Canned tomato soup10 Ounce
 Tomato juice1⁄4 Cup (4 tbs)
 Sherry2 Tablespoon

Nutrition Facts

Serving size

Calories 208 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 100.1 mg

Sodium 534.7 mg22.3%

Total Carbohydrates 19 g6.4%

Dietary Fiber 1.3 g5%

Sugars 2.4 g

Protein 14 g28.9%

Vitamin A 14.4% Vitamin C 20%

Calcium 4.6% Iron 10.5%

*Based on a 2000 Calorie diet

Directions

Prepare instant potatoes according to directions.
Discard skin from salmon and add salmon and juice from can to potatoes.
Mix egg yolks with mayonnaise, and stir into potatoes.
Add parsley, salt and lemon rind.
Stiffly beat egg whites, fold into potatoes and spread in greased baking dish.
Bake in a pan of water at 375°F. 30 minutes or until set and puffed.
Heat soup, tomato juice and sherry together; spoon over salmon puff.
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