Salmon balls in dill sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salad oil | ||
| 2 | Green onions; minced | |
| 1 | can | (15 1/2 oz.) salmon; drained and flaked |
| 1 | cup | Dried bread crumbs |
| 1 | tablespoon | Lemon juice |
| 1 | Egg | |
| 1 | Container; (8 oz.) sour cream | |
| Pepper | ||
| Dill weed | ||
| 1 | cup | Water |
| 1 | Chicken-flavor bouillon cube or envelope | |
| Parsley sprigs for garnish | ||
Directions
About 45 minutes before serving: In 10 inch skillet over medium heat, in 1 tablespoon hot oil, cook green onions until tender. Remove to large bowl; add salmon, breadcrumbs, lemon juice, egg, ¼ C sour cream; ¼ tsp. pepper and ¼ tsp. dill weed; mix; shape into balls.
In skillet, over medium heat, in 2 T hot oil, cook salmon balls until browned; remove to bowl, Pour off oil from skillet; add water, bouillon, and salmon balls; heat to boiling; cover; simmer 10 minutes. Stir in remaining sour cream, ¼ tsp. dill weed, and ⅛ tsp. pepper; heat.
Garnish. Makes 5 main-dish servings. Subject: Posted to TNT Recipes Digest by "Jeannie Mayer" <genodoe@...> on Mar 18, 1998
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