Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 3 tablespoons flour

  3. 1/4 teaspoon salt

  4. 1/4 teaspoon dry mustard

  5. dash of pepper

  6. 1 cup milk

  7. 1/2 cup half-and-half

  8. 1 can (16 ounces) salmon, undrained

  9. 2 egg yolks

  10. 1 tablespoon dry sherry

  11. 1 tablespoon grated Parmesan cheese

  12. rice, toast, split biscuits, or patty shells

Instructions Jump to Ingredients ↑

  1. In medium saucepan, melt butter over medium low heat; stir in flour to make a smooth paste. Stir in seasonings and gradually add milk and cream. Continue cooking and stirring until thickened; stir in salmon liquid. Stir about 1/2 cup of the hot mixture into the lightly beaten egg yolks, stirring quickly. Return liquid with egg yolks to the sauce mixture in the saucepan. Cook for about 2 minutes, stirring. Stir in sherry, Parmesan cheese, and flaked salmon.

  2. Heat and serve over rice, toast, biscuits, or in patty shells.

  3. Serves 4 to 6.

  4. Salmon Recipes Salmon and Corn Croquettes Salmon Divan Easy Salmon Casserole Crockpot Scalloped Potatoes with Salmon Salmon Patties Salmon Souffle Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter


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