"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for SALMON BALLS with MUSTARD SAUCE, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jerry Volk
Added: Saturday, March 21, 2009


1 beaten egg
1/4 cup evaporated milk
3/4 cup soft bread crumbs
2 Tbsp chopped pimento
2 Tbsp red bell pepper, finely chopped
1 1/2 tsp Worcestershire sauce
pinch of cayenne pepper
1/4 tsp salt
1 15oz can salmon, drained and flaked
3/4 cup finely crushed saltine crackers
1 Tbsp water
1 beaten egg
2/3 cup milk
4 tsp flour
1/4 tsp dry mustard
1/4 tsp onion salt
black pepper
1/3 cup sour cream

In a mixing bowl, combine 1 beaten egg with the evaporated milk. Stir in the breadcrumbs, pimento, bell pepper, Worcestershire, salt and cayenne pepper. Stir in the salmon. Chill thoroughly and shape mixture into small balls.(golf ball size, about 2 dozen.)
Combine the other beaten egg with the water. Dip the salmon balls into the egg wash, and then roll in the crushed saltines. In a saucepan or deep skillet, heat about 2" of oil to 375 . Fry the balls until golden brown, then drain on paper towels.
For sauce, combine milk, flour, dry mustard, onion, salt and black pepper in a jar with a screw-top lid. Close lid and shake until well combined and smooth. Blend in sour cream.
May be served hot, cold or at room temperature. If serving warm, heat the sauce slowly, so as not to boil and separate.

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