#2184 - Baked Salmon

(by Shirley McNevich)

2 TBSP flour
1/2 cup milk
1 TBSP butter + extra for dotting
1 - 14oz. can red salmon (remove bones)
2 beaten egg yolks
2 egg whites (beaten until stiff)
1 small onion (chopped)
1/4 cup fresh parsley
Italian breadcrumbs

In a saucepan over medium heat add butter--melt. Add flour--stir. Add milk--cook/stir until slightly thickened. Remove from heat--cool to room temperature. Flake the salmon into a bowl--add beaten egg yolks--stir. Add parsley and chopped onions--stir. Add beaten egg whites--stir. Grease a 2 qt. casserole dish. Put salmon mixture evenly into the casserole dish. Spread the cooled milk sauce over the salmon mixture. Sprinkle the whole top with a thin layer of the Italian breadcrumbs. Dot some butter over the breadcrumbs. Bake at 350 degrees for 30-40 minutes or until heated through.