🫙 From the Spice Rack
Salmon Timbales with Mornay Sauce
1/2 C Ripe Or Stuffed Olives -- cut in wedges 1 16 Oz. Can Salmon 3 Tbsp Butter 3 Tbsp Flour 1/2 Tsp Onion Salt 1/8 Tsp Pepper 1/8 Tsp Tarragon -- crumbled 1 C Milk (About) 2 tbsp ...
maineasy
Ingredients8 items
Ingredients
- 1/2cup ripe or stuffed olives -- cut in wedges
- 116 oz. can salmon
- 3Tbspbutter
- 3Tbspflour
- 1/2Tsponion salt
- 1/8Tsppepper
- 1/8Tsptarragon -- crumbled
- 1cup milk (about)
Directions
- 1
1/2 C Ripe Or Stuffed Olives -- cut in wedges 1 16 Oz
- 2
Can Salmon 3 Tbsp Butter 3 Tbsp Flour 1/2 Tsp Onion Salt 1/8 Tsp Pepper 1/8 Tsp Tarragon -- crumbled 1 C Milk (About) 2 tbsp Tomato Paste
- 3
Drain salmon and save the liquid
- 4
Remove and discard skin and large bones from salmon
- 5
Flake fish
- 6
Melt butter and stir in flour, salt, pepper, and tarragon
- 7
Add enought milk to liquid from drained salmon to make 1 1/3 cups
- 8
Gradually add this to butter-flour mixture and cook, stirring constantly, until mixture boils and sauce thickens