Directions:

Remove skin and bones from salmon. In large bowl, combine salmon, crumbs, Borden Sour Cream, egg yolks, chives, salt and pepper; mix well. Beat egg whites until stiff; fold into salmon mixture. On large sheet of wax pepper, sprinkle half the almonds. Drop heaping tablespoonfuls of salmon mixture onto almonds. In large skillet, heat oil; lift puffs with spatula into skillet. Brown on each side. Serve hot with lemon wedges. Refrigerate leftovers.