|¼ pounds||Salmon boiled|
|3 slices||Sandwich bread|
|Salt and pepper|
|Thyme, italian seasoning|
|1||Round oven pan about 9' in diameter|
This is current recipe from the web site: La Cuisine de Veronique, www.erols.com/violares/cuisine/vero.htm, which I maintain for Veronique.
Just so there's no confusion her recipes and her newsletter are FREE.
Separate the egg yolks and egg whites. Boil the salmon with water & teaspoon of salt. In a small bowl soak the bread slices in milk for a few seconds or until they are saturated. In large bowl mix the bread and the salmon (This will be very mushy). Add the two egg yolks to the bread and salmon mixture. Stir well and add the salt, pepper, thyme, and italian seasoning.
In a separate bowl whip the egg whites until firm. Add the egg whites very slowly into the salmon mixture trying not to break them. Now you will need the round oven pan. Try to use a pan about 9 inches in diameter and 3 inches deep. We try to have about 1½-2 inches of salmon mixture covering the pan. Grease the pan with butter or shortening. Pour the salmon mixture into the pan and smooth it out to the sides. Cook in the oven at 350 for about 20 minutes. One can test with a regular knife too by inserting it into the pan. If the knife is relatively clean upon removeal then salmon cake is ready.
Posted to EAT-L Digest 26 Jan 97 by Peter Viola <Peter_Viola@...> on Jan 27, 1997.
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