An award winning recipe from Borden
Yield: Makes 6 servings.
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.