Pink Salmon Terrine

Categories: Salmon, Seafood, Rice
Yield: 6 Servings

60 g (2 oz) Butter
3 tb Flour
1 c Milk
2 cn (220g tins) Pink Salmon
2 tb Dill, finely chopped
1 tb Lemon Juice
2 lg Eggs, lightly beaten
2 c White Rice, boiled
Grated Cheese
Garlic Powder

Melt butter in a saucepan, stir in flour, add milk & allow to boil and
thicken. Stir in salmon liquid, dill, lemon juice eggs & rice. Place
salmon, & rice mixture in alternate layers in a greased loaf tin. Bake at
180C (350F) for 1 hour. 20 minutes before the end of cooking, sprinkle over
grated cheese & garlic powder. Serves 6.

Format: Dave Drum

Posted to MM-Recipes Digest V4 #4 by "Rfm" on Feb
01, 99

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