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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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DH & I love salmon (fresh & smoked) & I have a cookbook devoted to it. This is the 2nd of 2 recipes I found & Pat Dazis of Charlotte, N.C. was acknowledged. Times & serving sizes have been estimated. IMO this recipe will serve 6-8 as a starter or 3 as a main course. Enjoy! Ingredients:
2 tablespoons butter (melted) |
1/2 cup milk |
2 slices sourdough bread (torn into sml pieces) |
12 ounces smoked salmon (shaved thinly & diced into sml pieces) |
2 eggs (separated) |
3 tablespoons lemon juice |
2 tablespoons red onions (minced) |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
paprika |
Directions:
1. Preheat oven to 350°F.
2. Mix butter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion, salt & pepper. Beat egg whites till stiff & fold into salmon mixture.
3. Pour into greased 1 1/2 qt casserole dish, sprinkle w/paprika & bake uncovered for 1 hour.
4. NOTE: If served as a starter, I favor the use of ramekins or sml individual souffle dishes, but watch carefully as I do not know how this will chg cooking time.
5. HINT: To easily shave smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use you sharpest knife to shave very thin slices. Then dice them into sml pieces for this recipe.
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