Salmon And Egg Pennine Recipe
This Salmon And Egg Pennine recipe easily finds way to the top of my favorite list. Salmon And Egg Pennine as a Main Dish never fails to impress. I have a weakness for Pasta, thus I prepare this recipe often. The Salmon And Egg Pennine holds a high place in the Italian cuisine. In my opinion, if one is a chef, one ought to have a personal recipe of Salmon And Egg Pennine, just like I do.
Ingredients
4 cups (1 L)cooked Pennine
1/4 cup (60 ml) butter
2 tbsp (30 ml) flour
Salt and pepper
2 1/2 cups (625 ml) milk
1 cup (250 ml) canned green peas
3 hard-boiled eggs, sliced
7 3/4 oz (220 ml) canned salmon, drained
2 tbsp (30 ml) onion, finely sliced
1 tsp (5 ml) paprika
2 tsp (10 ml) chopped parsley
Directions
– Spread cooked pennine in large serving dish. Keep warm in oven.
– In a skillet, melt butter, add flour, and season with salt and pepper. Cook for a few minutes.
– Pour milk into mixture in thin stream, stirring until sauce is smooth and creamy. Gently fold in green peas, hard-boiled egg slices, salmon and onion. Adjust seasoning to taste.
– Stir sauce into pennine and sprinkle with paprika and parsley.
– In a skillet, melt butter, add flour, and season with salt and pepper. Cook for a few minutes.
– Pour milk into mixture in thin stream, stirring until sauce is smooth and creamy. Gently fold in green peas, hard-boiled egg slices, salmon and onion. Adjust seasoning to taste.
– Stir sauce into pennine and sprinkle with paprika and parsley.
