Gratin
of Poached Salmon
2 poached salmon steaks (or about 2 cups of salmon cooked
any other way)
4 hard-cooked eggs
1 large onion
4 Tbsps. butter or more
1/2 Tbsp. curry powder
5 Tbsps. flour
2 cups milk, heated in a small pan
4 to 6 Tbsps. dry vermouth or dry white wine
Salt
White pepper
1 - 2 tsp. minced fresh dill weed
(or a big pinch or two of dried)
2/3 cup grated Swiss cheese (or other cheese or mix of cheeses
as desired)
Flake the salmon, and slice or quarter the eggs.
Mince the onion and cook slowly in the butter in a 2-quart
saucepan till limp. Stir in curry powder and flour. Add
more butter if
needed to absorb all the flour. Cook, stirring constantly
for 2 to 3 minutes.
Remove from heat and let cool a minute or so then blend
in the hot milk with a wire whisk. Return to heat and simmer,
stirring
constantly, for 2 minutes. Add the wine, and simmer several
minutes more, stirring frequently. Season carefully to taste.
Fold the salmon into the sauce, fold in the dill, and taste
again for seasonings.
Spread hald the salmon mixture in the bottom of a buttered
baking dish and spread half of the cheese on top. Arrange
the eggs over
the cheese and spread the rest of the salmon mixture over
them and cover with remaining cheese.
(The baking dish called for is 6-cup baking dish that is
2 inches deep.) (The dish can be put together up to this
point as much as
12 hours in advance. Cover tightly and refrigerate)
About 1/2 hour before serving, place dish in the upper third
level of a 400 F oven. Bake until contents are bubbling
and cheese has
browned lightly (the time will vary according to the starting
temperature of the mixture, so after 10 minutes keep a close
eye
on it). Do not overcook or the salmon will dry out and the
eggs will toughen.
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