SALMON FLORENTINE
Cooked salmon or canned salmon is prepared with a cream sauce and baked on a bed of spinach. This recipe can be prepared in advance, refrigerated and baked half and hour before serving
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fresh Salmon | Savoury | Bake,Pan | 30 mins to 1 hour |
Ingredients
- 3 cups cooked salmon
- 3 cups milk
- 1/3 cup butter
- 1/3 cup flour
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/2 teaspoon Tabasco sauce
- 3 cups spinach, cooked, drained
- 1 1/2 cups Swiss cheese, grated
Method
Preheat oven to 425 degrees. Flake the salmon; remove any bones or skin. If canned, flake and save the liquid and add to the milk to make 3 cups. In a saucepan, melt the butter, add the flour and stir with a wire whisk until well blended. In another saucepan, bring the milk to a boil, and add to the butter-flour mixture. Stir with a whisk until the sauce is thick and smooth. Season with mustard, salt and Tabasco sauce. Mix in 1 cup of cheese. Combine the salmon with the sauce. Chop the spinach. Spoon into six individual greased casseroles, top the sauce and sauce and sprinkle with the remaining cheese. Baked uncovered for fifteen minutes, or until cheese is golden brown.
