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Title: Salmon And Potato Puff
Categories: Casserole, Salmon
Yield: 1 Casserole

16 oz Can salmon (2 c)
2 tb Butter
2 tb Celery; chopped
2 tb Parsley; chopped
2 c Seasoned mashed potatoes
3 Eggs
1 ts Salt
1 ts Onion; minced
1 tb Lemon juice
2 dr Tabasco; up to 3 dr

Drain the fish, flake it with a fork, and remove all bones. Melt the
fat and cook the celery and parsley in it for a few minutes. Then
combine with the salmon, mashed potatoes, and seasonings, add the
beaten egg yolks, and beat the mixture until very light. Fold in the
well-beaten whites of eggs, pile lightly at once into a greased
baking dish, and bake in a moderate oven (350°F) for 1 hour, or
until set in the center and lightly browned. Serve in the dish.

If salmon and potato puff is baked in ramekins or custard cups, it
will be especially light and fluffy and attractive for serving as a
luncheon dish.

Recipe by Aunt Sammy's Radio Recipes 1931

Recipe FROM: <https://archive.org/details/auntsammysradior1931unit>

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