Fish mousse with dill sauce

6 servings

Ingredients

Quantity Ingredient
3 cups Bread cubes, soft
3 cups Milk
1 teaspoon Salt
1 tablespoon Onion; finely minced
1 tablespoon Lemon juice; freshly squeezd
¼ teaspoon Paprika
2 tablespoons Butter
¼ teaspoon Salt
2 tablespoons Flour, all-purpose
1 cup Milk
3 Eggs
2 pounds Fish; flaked cooked (halibut, salmon, turbot, or whitefish)
Parsley
⅓ cup Pickle, dill; finely chopped
1 tablespoon Pimiento, chopped
Paprika

Directions

DILL SAUCE

Combine bread cubes and milk; cook, stirring constantly, until mixture is a smooth paste. Blend in salt, onion, lemon juice, and paprika.

Beat eggs slightly; pour some of hot milk mixture into eggs, stirring constantly; add to remaining milk mixture, and blend well. Fold in fish. Pour into a buttered loafpan, and bake at 350 degrees for 45 minutes or until lightly browned. Let stand 5 minutes before removing from pan. Garnish with parsley. Serve hot with Dill Sauce.

Dill Sauce: Melt butter in saucepan; add salt and flour, blending well. Gradually add milk; cook, stirring constatnly, until thick and smooth. Stir in dill pickle, pimiento, and paprika. Serve hot over fish mousse. Yield: 1-½ cups. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 11-27-94

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