Source:

Pam

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

Mackerel is usually a good substitute (and cheaper) for salmon.