Salmon And Egg Pennine
|Cooked pennine||1 Liter (4 Cups)|
|Butter||60 Milliliter (1/4 Cup)|
|Flour||30 Milliliter (2 Tablespoon)|
|Milk||625 Milliliter (2 1/2 Cups)|
|Hard-boiled eggs||3 , sliced|
|Onion||30 Milliliter, finely sliced (2 Tablespoon)|
|Paprika||1 Teaspoon (5 Milliliter)|
|Chopped parsley||2 Teaspoon (10 Milliliter)|
– Spread cooked pennine in large serving dish. Keep warm in oven.
– In a skillet, melt butter, add flour, and season with salt and pepper. Cook for a few minutes.
– Pour milk into mixture in thin stream, stirring until sauce is smooth and creamy. Gently fold in green peas, hard-boiled egg slices, salmon and onion. Adjust seasoning to taste.
– Stir sauce into pennine and sprinkle with paprika and parsley.