Salmon Filled Fillets
|Skinless salmon fillet||4 Ounce, cut into 1 inch pieces|
|White pepper||1 Dash|
|Cold whipping cream||1⁄2 Cup (8 tbs)|
|Snipped chives||1 Tablespoon|
|Skinless flounder fillets/Sole / walleyed pike fillets||3 Ounce|
|Butter/Margarine||1 Tablespoon, melted|
|Citrus almond sauce/Margarine||4 Tablespoon|
For filling, in a blender container or food processor bowl place salmon, salt, and pepper.
Cover and blend or process to a fine paste.
Add egg white.
Cover and blend or process for 5 seconds.
Through the opening in the lid or with lid ajar, and with blender on slow speed, gradually add cream.
Blend or process for 30 to 60 seconds more or till thick, stopping to scrape the sides as needed.
Stir in the snipped chives and set aside.
To fill fillets, place 4 fillets in a greased 12x7 1/2x2-inch baking dish.
Spread filling evenly on top of these fillets.
Form sandwiches by placing remaining fillets on top.
Brush with melted butter or margarine.
Bake in a 350° oven for 15 to 20 minutes or till done.
Serve with Citrus-Almond Sauce.