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Salmon-Cheese Puff
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  • 1 16 oz (448 grm). can salmon
  • 3 eggs, separated
  • 2-1/4 cups (525 ml) milk
  • 1 cup (225 ml) soft bread crumbs
  • 1 cup (225 ml) shredded chedder cheese
  • 1 tsp (5 ml). instant minced onion
  • 1-1/4 tsp (6 ml). salt
  • 1/8 tsp (1 ml). pepper
  • lemon juice
  • 3 tbsp (45 ml). butter or margarine
  • 3 tbsp (45 ml). flour
  • 1-1/2 tbsp (20 ml). chopped parsley
  • Drain and flake salmon.
  • Beat egg yolks with 3/4 cup (175 ml) milk in mixing bowl.
  • Add bread crumbs, cheese, onion, 1/2 tsp (2 ml). salt, pepper, 2 tsp (10 ml). lemon juice, and salmon.
  • Beat egg whites until stiff; fold into salmon mixture.
  • Turn mixture into shallow 1 quart (950 ml) baking dish.
  • Bake in 350 degree (175 C.) oven for 30 to 35 minutes or until firm.
  • Sauce:
  • Melt butter in saucepan.
  • Blend in flour and remaining milk gradually.
  • Cook over medium heat, stirring constantly, until thickened.
  • Cook for 2 minutes longer.
  • Stir in 1 tbsp (15 ml) lemon juice and parsley.
  • Serve over salmon.
Mackerel is usually a good substitute (and cheaper) for salmon.

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