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Salmon Stuffed Eggs Recipe
half a 7-3/4 can salmon
3 tbsps tomato sauce
5 hard-boiled eggs, cut in half lengthwise
salt
freshly ground pepper
2 tsps minced parsley
bechamel (below)
2 eggs, lightly beaten
bread crumbs
oil for frying
Flake the salmon and combine it in a bowl with the tomato sauce, 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 1 hour. Dip the coated eggs in the beaten eggs, then cover with bread crumbs. Fry immediately in hot oil, at least 1" deep, until the eggs are brown on all sides. Drain.
Bechamel sauce:
5 tbsps butter
6 tbsps flour
3/4 cup milk
salt
freshly ground pepper
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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