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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.
- 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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