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Hot Salmon Mousse

ID: 557 Seafood

Yield/Servings: 6 servings

Ingredients:

6 tbsp. butter
6 tbsp. flour
2 cups milk
1 1/2 tsp. salt
1/4 tsp. pepper 2 tbs. lemon juice
1 tsp. onion juice
4 eggs, well beaten
4 cups canned salmon (2 No. 2 cans)
1 cup soft bread crumbs

Instructions:
Make white sauce of butter, flour, milk, salt and pepper. When thick, add lemon juice and onion juice. Cool. Combine sauce with eggs, salmon and crumbs. Fill well-oiled fish mold with mixture, set it in pan of hot water, bake in slow oven, 300 degrees, about 45 minutes. Unmold, garnish with strips of pimiento and asparagus tips, lemon wedges and watercress or parsley.

Recipe Source: JMD
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Hot Salmon Mousse
ID: 557 Seafood
	Yield/Servings: 6 servings

Ingredients:
6 tbsp. butter 6 tbsp. flour 2 cups milk 1 1/2 tsp. salt 1/4 tsp. pepper	2 tbs. lemon juice 1 tsp. onion juice 4 eggs, well beaten 4 cups canned salmon (2 No. 2 cans) 1 cup soft bread crumbs

Instructions: Make white sauce of butter, flour, milk, salt and pepper. When thick, add lemon juice and onion juice. Cool. Combine sauce with eggs, salmon and crumbs. Fill well-oiled fish mold with mixture, set it in pan of hot water, bake in slow oven, 300 degrees, about 45 minutes. Unmold, garnish with strips of pimiento and asparagus tips, lemon wedges and watercress or parsley.

Recipe Source: JMD Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.