I know, it sounds YUCK, but it’s really salmon casserole. That sounds better, doesn’t it? I wrote about fish pie in one of my Culinary Chronicles for World Wide Recipes recently, so I needed to make it. I love salmon with a love that is true, but I wasn’t madly keen about this in the end. It would have been better if I had made it according to the recipe I was given, but I was feeling too lazy to chop celery, so it’s my own fault.
- chopped green onion
- chopped celery–DO IT! YOU’LL THANK ME LATER!
- dried dill weed
- salt & pepper
- 1 can salmon, drained and picked over if you’re like that
- mashed potatoes, instant or leftover
- egg yolk or whole egg
Melt butter in saucepan. Fry the onion AND CELERY until vegetables start to get tender. Remove from heat. Use some of the now-flavored butter to butter a casserole dish. Add flour to butter, stir until well mixed, return to heat and cook until glossy (couple of minutes). Remove from heat and add milk and seasonings. I used a little over 1 Tbs butter and flour, about 3/4 cup milk. When this white sauce is thick and bubbly, add the salmon. I give the juice to our cats, but I put the bones in. I like the bones, all right? Shut UP–they crunch real good! Anyway, mix and heat through and put in casserole. Wash out the pot and make about 2 servings of mashed potatoes, more if you want to. Add egg/yolk and stir to mix well. Put potatoes on top of casserole, spreading to cover or blopping around the edges. If you want to get all Martha Stewart about it, put the potatoes in a pastry bag and pipe them on in a pretty design. Whatever. Bake it at about 400 for about 1 hour, or until the mashed potatoes get puffy and brown. I think it would have been better if I’d mixed some Parmesan cheese into the potatoes, too.
The asparagus was frozen, since ours STILL haven’t come up, dressed with hard-boiled egg and French dressing.
Next time, I’ll do the celery. I used celery flakes, but it wasn’t the same. The bones were good, though.