Recipe Archives->Appetizers->Salmon Puffs

Salmon Puffs

1 can (15 1/2 oz) salmon
1 cup shredded sharp Cheddar cheese
1 cup diced celery
2/3 cup mayonnaise
1/4 cup chopped green onion
1/4 cup ketchup
1/2 teaspoon dill weed

Drain salmon: flake.  Combine all ingredients except puffs; mix
well.  Just before serving, split puffs and fill with salmon mixture.
Makes 4 dozen.

Cocktail Puffs: Bring 1 cup water, 1/2 cup butter or margarine and
1 tablespoon soy sauce to boil.  Stir in 1 cup flour and 1/4 teaspoon
salt.  Cook and stir until mixture leaves sides of pan and forms
a ball.  Remove from heat; cool to lukewarm.  Add 4 eggs, one at
a time; beat well after each addition.  Drop by teaspoonfuls onto
greased baking sheet.  Bake at 400 for 20-25 minutes.  Cool. Makes
4 dozen cocktail puffs.

Puffs may be baked ahead and frozen. Before filling, crisp at 375
about 5 minutes.

The puffs are versatile.  They end up hollow inside with a little
split at the top so they're easy to open up and fill.  You could
probably stuff them with just about anything you like.

Printable version: salmon-puffs.txt.