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Print this Recipe    Gratin Salmon

Gratin of Poached Salmon

2 poached salmon steaks (or about 2 cups of salmon cooked any other way)
4 hard-cooked eggs
1 large onion
4 Tbsps. butter or more
1/2 Tbsp. curry powder
5 Tbsps. flour
2 cups milk, heated in a small pan
4 to 6 Tbsps. dry vermouth or dry white wine
Salt
White pepper
1 - 2 tsp. minced fresh dill weed (or a big pinch or two of dried)
2/3 cup grated swiss cheese (or other cheese or mix of cheeses as desired)

Flake the salmon, and slice or quarter the eggs.

Mince the onion and cook slowly in the butter in a 2-quart saucepan
til limp. Stir in curry powder and flour. Add more butter if
needed to absorb all the flour. Cook, stirring constantly for 2
to 3 minutes.

Remove from heat and let cool a minute or so then blend in the hot
milk with a wire whisk. Return to heat and simmr, stirring
constantly, for 2 minutes. Add the wine, and simmer several minutes
more, stirring frequently. Season carefully to taste.

Fold the salmon into the sauce, fold in the dill, and taste again
for seasonings.

Spread hald the salmon mixture in the bottom of a buttered baking
dish and spread half of the cheese on top. Arrange the eggs over
the cheese and spread the rest of the salmon mixture over them and
cover with remaining cheese.

(The baking dish called for is 6-cup baking dish that is 2 inches
deep.) (The dish can be put togehter up to this point as much as
12 hours in advance. Cover tightly and refrigerate)

About 1/2 hour before serving, place dish in the upper third level
of a 400 F oven. Bake until contents are bubbling and cheese has
browned lightly (the time will vary according to the starting
temperature of the mixture, so after 10 minutes keep a close eye
on it). Do not overcook or the salmon will dry out and the eggs
will toughen.

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