Source:

The Quick & Easy Electic Skillet Cookbook By: Ceil Dyer

Serves/Makes:6 Servings

Ingredients

• 1 7-1/2-ounce can salmon
• 3 eggs
• 1/2 cup (125 ml) light cream
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper

Preparation

• Remove the skin and bones from salmon and mash fine.
• Separate the eggs.
• Add egg yolks and cream to salmon and blend well.
• Mix in lemon juice, salt, and pepper.
• Beat egg whites until stiff and fold into mixture.
• Pour into 8 well-greased custard cups.
• Preheat skillet to 250 degrees (125 C.).
• Place custards cups in skillet.
• Pour sufficient hot water around them to reach halfway up the cups.
• Cover skillet and cook 20 to 30 minutes or until firm.
• Unmold onto serving plates.
• Note: this could also be baked in an oven in a water bath. Cooking time will vary.

Comments

Insert in book: I serve these little salmon custards with creamed peas and pickled peaches, which seem to go well together.