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1. Cook the onion and butter in a covered casserole for 5 minutes in the microwave oven.
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2. Stir in the flour, then the milk, wine, salmon juice, if any, and the seasonings. Cook, covered, until the sauce thickens, stirring several times to keep the flour suspended.
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3. Thin to medium consistency with the cream. Add the salmon and mushrooms and sliced egg. Spread in a dish. Cook 5 minutes, or as long as needed, to heat through.
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4. Stir once. Top with the cheese and remaining butter. Cook1 minute longer, to melt the cheese.
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TIP:
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If substituting a milder-flavor fish for the salmon, spice up the flavor by adding ¼ teaspoon of either tarragon or dill weed.
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