- 440g can red salmon, drained
- 2 cups stale breadcrumbs
- 2 sticks celery, chopped
- 3 eggs, separated
- 1 teaspoon dry mustard
- 2 tablespoons lemon juice
- 1 teaspoon worcestershire sauce
- ½ cup milk
- 15g butter
oven to 180 C Mix together fish, breadcrumbs, celery, spring onions, egg
yolks, mustard, lemon juice and worcestershire sauce. Heat milk until boiling
and remove from heat and add butter, set aside to cool. Beat egg whites
until stiff peaks. Milk into dry ingredients and lightly fold in egg white.
Pour mix into a 11 x 18cm baking dish and cook for 50 minutes.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.