Captain Tony Hofstetter's Recipes

Salmon Porcupines

1/2 lb. ground, raw pink salmon
1/4 cup uncooked rice
1/4 cup grated raw carrot
1 1/2 tablespoons finely chopped onion
1 small egg
Salt and pepper to taste
5 ounces cream of mushroom soup (soup mix or canned soup)
1/4 cup water

Preheat oven to 350F degrees. Blend together the salmon, rice, carrots, onions, and egg. Season to taste. Shape into 4 large fish balls. Place in deep-sided buttered casserole. Leave space between fish balls for the expansion of rice during cooking. Mix soup with water and ladle over. Cover casserole and bake at 350F degrees for 1 hour. Serves 2 to 3.

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