1 (15 1/2 oz.) can pink salmon
1 c. water
1/2 c. butter
12 drops hot pepper sauce
1/4 tsp. salt
1 c. flour
4 eggs
2 tbsp. finely minced chives
Oil for frying
Horseradish sauce

Drain salmon; remove skin and bones, if desired. Add water, butter, pepper sauce, and salt to saucepan. Bring to full boil over high heat. Add flour all at once. Stir and cook over medium heat for about 3 minutes until mixture leaves the sides of pan and thickens. Remove from heat and beat in eggs, one at a time, until mixture is smooth and shiny. Add chives and salmon; stir until blended. Cool 15 minutes.

Heat 2 to 2 1/2 inches oil in pan to 370 degrees. Drop level teaspoons of salmon mixture into hot oil. Fry, turning occasionally, until golden (about 3 minutes). Drain. Keep warm in 200 degree oven until serving time. Or, puffs may be made ahead and frozen. Thaw and reheat in microwave or in 300 degree oven until hot. Serve with horseradish sauce. Makes 65 appetizers.

HORSERADISH SAUCE:

1 c. dairy sour cream
1 tbsp. horseradish
2 tsp. lemon juice
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly grated lemon peel
Dash of white pepper

Mix all together. Chill 1 hour before serving.