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Baked Salmon Rolls

1/4 c Butter
1/4 c Flour
1/4 ts Salt
1 x Cayenne to taste
1 c Crumbs bread buttered
3/4 c Mushrooms sliced
1 ts Onion juice
1/2 c Cream light
1/8 ts Pepper
1 x Mace to taste
4 Mushroom caps

Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2 inches wide and up to 8 inches long. Butter 8 custard cups and coil salmon into the cups. In a double boiler, cook mushrooms and onion juice for 5 minutes then add the flour, light cream, salt, pepper, cayenne and mace and stir constantly until cooked and thick. Pour sauce into custard cups then bake at 375/F for 25 minutes.

Drain off juice from cups, unmold the fish and place in an ovenproof dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap on each fish roll. Broil the rolls until the mushrooms are done and the crumbs browned. Serve garnished with parsley and lemon wedges.

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