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Salmon And Asparagus Chantilly

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Ingredients
  Canned salmon 14 Ounce (440 Grams)
  Milk 2 Tablespoon (Or As Required)
  Butter 2 Tablespoon
  Shallot 2 Teaspoon, finely chopped
  Plain flour 2 Tablespoon
  Parsley 2 Teaspoon, chopped
  Prepared mustard 1 Teaspoon
  Mayonnaise 1 Tablespoon
  Salt 1 Teaspoon (Leveled)
  Pepper To Taste
  Hard-boiled eggs 3 , sliced
  Canned asparagus spears 11 Ounce (1 Can / 340 Grams)
  Soft white breadcrumbs 2 Tablespoon
  Cheese 2 Tablespoon, grated
  Lemon wedges 3
  Parsley 2 Teaspoon (Or As Required)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Drain the Salmon liquid, discard the skin and bones and lightly flake the Salmon.
3) Measure the salmon liquid and level up to 2 cups with milk.

MAKING
4) In a saucepan, saute the onion or shallot in butter until soft and transparent.
5) Stir in the flour and cook for 1 minute.
6) Pour in the milk, stir constantly and cook until the sauce comes to a boil and acquires a thick consistency.
7) Then remove from heat and stir in the parsley, mustard, mayonnaise, salt and pepper.
8) In a lightly greased casserole, spoon a layer of the sauce, then arrange alternate layers of salmon, sliced egg and asparagus.
9) Cover with rest of the sauce and sprinkle the top with a mixture grated cheese and breadcrumbs.
10) Bake in the preheated oven for about 30 minutes or until the top is lightly browned.

SERVING
11) Garnish the Salmon and Asparagus Chantilly with lemon wedges and parsley and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Gourmet, Healthy
Cook Time: 
65 Minutes
Servings: 
6

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