Ingredients Jump to Instructions ↓

  1. half a 7-3/4 can salmon

  2. 3 tbsps tomato sauce

  3. 5 hard-boiled eggs, cut in half lengthwise

  4. 2 tsps minced parsley

  5. bechamel (below)

  6. 2 eggs, lightly beaten

  7. bread crumbs

  8. oil for frying

  9. 2 of the hard-boiled egg yolks, salt, pepper and parsley. Remove the remaining egg yolks from the egg halves - these yolks will not be used in this recipe. Stuff the egg whites with the salmon mixture, forming a slight mound. Refrigerate the stuffed eggs, then prepare the bechamel sauce. Carefully dip the stuffed eggs in the sauce, coating on all sides. Place the eggs on a platter and refrigerate until the sauce hardens, at least

  10. 1 hour. Dip the coated eggs in the beaten eggs, then cover with bread crumbs. Fry immediately in hot oil, at least

  11. 1" deep, until the eggs are brown on all sides. Drain.

  12. Bechamel sauce:

  13. 5 tbsps butter

  14. 6 tbsps flour

  15. 3/4 cup milk

  16. salt

  17. freshly ground pepper

  18. To make the bechamel sauce, melt the butter in a saucepan, add the flour, and cook a minute or so. Stir in the the milk, salt and pepper. Cook until the sauce is thickened and smooth. Cool, stirring occasionally.


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