Title: Salmon Muffins
Categories: Fish Jewish Fruit Salmon
Yield: 1 Servings

1	c	Cooked brown rice
1/4	c	Grated cheddar cheese
6 3/4		-ounce can skinless and
		Boneless salmon, drained
5	tb	Light mayonnaise
1/4		Apple, peeled and finely
		Chopped
1	tb	Lemon juice
3/4	ts	Tamari
1	ts	Spicy brown mustard
3		Egg whites

Preheat oven to 375. In a large bowl, combine all ingredients except egg whites. Beat egg whites with mixture until stiff. Fold into salmon mixture. Coat 6 muffin tins with oil and fill with salmon mixture. Bake 40 minutes or until golden brown. Let cool in pan for 10 to 15 minutes, then loosen with a spoon to remove.

"designed to go easy on the stomach following the Yom Kippur fast."

The salmon muffins are simple to make and provide an appropriately dainty main course for a shrunken stomach. This recipe is from "New Kosher Cuisine for All Seasons," a community cookbook edited by Ivy Feuerstadt and Melinda Strauss (Ten Speed Press, 1993,)

From: Lita (alotzkar@direct.ca)

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