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Recipe by: edmontine
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See below ingredients and instructions of the recipe
13 oz Canned salmon
1 ts Minced onions
2 tb Diced celery
2 ts Parsley -- * minced
1 ts Lemon juice
1 ts Green peppers -- minced
1 ts Red peppers -- minced
2 tb Margarine
1/4 c Flour
1 c Milk
1/4 ts Dry mustard
1/4 ts Black pepper
1 c Soft bread crumbs
1 Egg
1 tb Water
1/4 ts Salt -- optional
* Omit parsley if desired, or use 1/2 teaspoon dried parsley if fresh
is not available.
Drain salmon and remove the skin and bones. Mix the first seven
ingredients and chill in covered bowl.
SAUCE: Melt margarine and blend in flour; add milk. Stir together
thoroughly; add salt, pepper and dry mustard. Blend the 2 mixtures
together. Shape into 10-12 balls and roll balls in the soft bread
crumbs. Beat the egg with water; dip the salmon balls into this
mixture, then back again in the bread crumbs. Heat canola or some
other vegetable oil until hot. Fry the salmon balls until browned,
turning as necessary.
Recipe By : Jo Anne Merrill
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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