Salmon And Egg Pennine Recipe
Ingredients
| Cooked | 4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Milk | 2 1/2 Cup (16 tbs) | |
| Green peas | 1 Cup (16 tbs), canned | |
| Hard-boiled eggs | 3 , hardboiled | |
| Salmon | 7 3/4 Ounce, drained | |
| Onion | 2 Tablespoon, finley sliced | |
| Paprika | 1 Teaspoon | |
| Parsley | 2 Teaspoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
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.
Chef
