Ingredients Jump to Instructions ↓

  1. Gratin of Poached Salmon

  2. 2 poached salmon steaks (or about 2 cups of salmon cooked any other way)

  3. 4 hard-cooked eggs

  4. 1 large onion

  5. 4 Tbsps. butter or more

  6. 1/2 Tbsp. curry powder

  7. 5 Tbsps. flour

  8. 2 cups milk, heated in a small pan

  9. 4 to 6 Tbsps. dry vermouth or dry white wine

  10. Salt

  11. White pepper

  12. 1 - 2 tsp. minced fresh dill weed (or a big pinch or two of dried)

  13. 2/3 cup grated swiss cheese (or other cheese or mix of cheeses as desired)

  14. Flake the salmon, and slice or quarter the eggs.

  15. Mince the onion and cook slowly in the butter in a 2-quart saucepan

  16. til limp. Stir in curry powder and flour. Add more butter if

  17. needed to absorb all the flour. Cook, stirring constantly for 2

  18. to 3 minutes.

  19. Remove from heat and let cool a minute or so then blend in the hot

  20. milk with a wire whisk. Return to heat and simmr, stirring

  21. constantly, for 2 minutes. Add the wine, and simmer several minutes

  22. more, stirring frequently. Season carefully to taste.

  23. Fold the salmon into the sauce, fold in the dill, and taste again

  24. for seasonings.

  25. Spread hald the salmon mixture in the bottom of a buttered baking

  26. dish and spread half of the cheese on top. Arrange the eggs over

  27. the cheese and spread the rest of the salmon mixture over them and cover with remaining cheese.

  28. 6-cup baking dish that is

  29. 2 inches

  30. deep.) (The dish can be put togehter up to this point as much as

  31. 12 hours in advance. Cover tightly and refrigerate)

  32. About 1/2 hour before serving, place dish in the upper third level

  33. of a 400 F oven. Bake until contents are bubbling and cheese has

  34. browned lightly (the time will vary according to the starting

  35. temperature of the mixture, so after 10 minutes keep a close eye

  36. on it). Do not overcook or the salmon will dry out and the eggs

  37. will toughen.


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