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1 small can red salmon (100g)
2 eggs, separated
50g butter
1 tablespoon flour
1 large cup fresh breadcrumbs
1 tablespoon parsley (chopped finely)
salt and pepper to taste
1 cup milk
Make a roux with the butter and flour, add milk and juice from
salmon. Stir to thicken and simmer for 2 minutes. Remove from
heat and add the two egg yolks, parsley, and the salmon meat chopped
finely. Stir to combine.
Whip egg whites until stiff (with a little salt).
Grease an ovenproof dish and pour in the salmon mixture. Fold in
breadcrumbs and egg yolks until no white blobs remain.
Bake in an over 375 deg. F. (180 deg. C) for about 25 minutes.
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