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Salmon Potato Puff

16 oz. can Salmon
2 Tbsp. margarine
2 Tbsp. chopped celery
2 cups mashed potatoes
2 beaten egg yolks
1 tsp. salt
1 tsp. minced onion
2 beaten egg whites

Remove skin and bones of the canned Pink Salmon and flake. Saute 2 tablespoons celery (chopped) in 2 tablespoons of melted margarine for a few minutes.

Combine Salmon, celery and 2 cups of mashed potatoes. Add 2 beaten egg yolks, 1 teaspoon salt, 1 teaspoon minced onion and beat mixture until very light. Fold in the beaten egg whites and bake in a greased casserole at 350 F for 1 hour, or until lightly browned.

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