|Salmon steak||1 Pound|
|Cream||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped onions||2 Tablespoon|
|Chopped mushroom||2 Tablespoon|
|Whitefish fillet||3 Pound|
|Chopped chives||1 Tablespoon|
|Bread crumbs||1 Tablespoon|
|Chopped parsley||1 Teaspoon|
|Grated cheese||1 Tablespoon|
Combine salmon, egg white, salt, cream, garlic, onion, mushrooms, thyme and pepper.
Place whitefish, split butterfly fashion, skin side down on plank.
Spread salmon mixture 1 inch thick over half the whitefish; fold other half over.
Slash crosswise several times; secure opening.
Split shrimp lengthwise half their length; dip into butter.
Place on top of fish.
Dot fish with butter; sprinkle shrimp with chopped chives.
Cut tomatoes into halves; garnish with tomatoes sprinkled with crumbs, parsley, butter and cheese.
Bake in 375-degree oven for 10 minutes.
Broil 5 to 6 inches from source of heat for 20 minutes or until fish flakes easily with a fork.