Pink salmon terrine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | grams | (2 oz) Butter |
| 3 | tablespoons | Flour |
| 1 | cup | Milk |
| 2 | cans | (220g tins) Pink Salmon |
| 2 | tablespoons | Dill, finely chopped |
| 1 | tablespoon | Lemon Juice |
| 2 | larges | Eggs, lightly beaten |
| 2 | cups | White Rice, boiled |
| Grated Cheese | ||
| Garlic Powder | ||
Directions
Melt butter in a saucepan, stir in flour, add milk & allow to boil and thicken. Stir in salmon liquid, dill, lemon juice eggs & rice. Place salmon, & rice mixture in alternate layers in a greased loaf tin. Bake at 180C (350F) for 1 hour. 20 minutes before the end of cooking, sprinkle over grated cheese & garlic powder. Serves 6.
Format: Dave Drum
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99
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