Sep 12 2013.
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Fish has never been a personal favorite of mine. The texture has always been a little too mundane for the palette. But when there is only a salmon tin left to quench your hunger; one has no choice except to make the best of it.
So having irritably googled “what to do with salmon” many times, I found the most fantastic recipe on www.exclusivelyfood.com. It’s simple, convenient and above all not bland.
This delicious delight is a must try for every pescetarian and fish-for-food sceptics.
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Ingredients
| 200g of Salmon | 1 1/2 tsp of Paprika |
| 50g of Parsley | 1/2 teaspoon Dijon Mustard (optional) |
| 25g of Butter | 1 lime |
| 1 large Onion | 1tsp of Chili Powder |
| 1 1/2 tablespoons of Flour | Salt and pepper (to taste) |
| 3/4 cup of Milk | Sliced (Sandwich) bread |
Directions
Drain, debone and mash up the salmon. Add the chili powder and squeeze half the lime over and leave to marinade.
Fine dice the onion and parsley.
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On a low flame, melt the butter in a heavy based pan.
Add the flour to the melted butter and stir until it begins to bubble.
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Increase the flame to a medium high; add in the chopped onion, parsley, mustard, paprika, salt and pepper to the white sauce. Stir well.
Slowly add in the Salmon, mix gently and let it cook for a few minutes.
Once cooked, turn off the stove and juice the remaining piece of lime in to the sauce.
Fill the salmon mixture in to the baked bread casings and bake for another 10 -15 minutes
Bread Casings
Preheat oven to 190 degrees Celsius.
Cut rounds using an 8cm diameter glass or a circular cutter.
Flatten the bread rounds with a rolling pin or the back of a glass.
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Butter both sides of the bread very well.
Place them in the rounds of a muffin pan.
Bake for 15 minutes until brown and crisp.
Disasters, Warnings and Tips
My baking varied from the above prescribed, since my oven is quite old and uses Fahrenheit instead.
This recipe is an ideal party snack.
After stirring in the milk, if the sauce still has lumps, take it off the flame and whisk it until smooth.
I have craftily entered the world of baking.
Instead of Dijon mustard you can add a bit of turmeric and garlic paste or teaspoon of Worcestershire sauce.
Ensure the flattened bread is pressed well against the base of the muffin moulds.
If you’re lazy to bake, just eat this with some toasted and buttered bread.
I used roasted chili powder.
The rounds you cut depend on the size of moulds in the muffin tray.
0 Comments
Tee says:
Sep 12, 2013 at 12:00 amSounds super yum! Indeed! You have craftily entered the world of baking. Is it not fun?!
jj says:
Sep 20, 2013 at 12:00 amWhere can i buy that tray in the picture?
Shazz says:
Mar 11, 2014 at 12:00 amTry Arpico JJ :)