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225 g/8 oz cooked salmon, flaked
2 eggs, beaten
25 g/1 oz/2 tbsp butter or margarine, melted
15 g/0.5 oz/0.25 cup fresh breadcrumbs
1 shallot, finely chopped
30 ml/2 tbsp white wine vinegar
100 g/4 oz/0.5 cup butter or margarine, diced
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Method :
Mix the fish with the eggs, butter or margarine and breadcrumbs and turn
into a greased fish mould or shallow pudding basin. Cover with greased
greaseproof (waxed) paper and tie with string. Transfer to a large
saucepan and pour in boiling water to come half-way up the sides of the
container. Cover and steam gently for about 1 hour until the mixture is
quite firm.
Meanwhile, mix the shallot and vinegar and simmer gently until most of the
liquid has evaporated. Add the butter or margarine, a piece at a time,
stirring continuously, until the sauce thickens. Carefully turn out the
salmon mould on to a warm serving plate, pour the sauce over and serve
immediately. |