Salmon Tureen Recipe
Ingredients
| 3 medium-size potatoes, pared and diced | ||
| Onion | 1 Large, chopped | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Milk | 6 Cup (16 tbs) | |
| Frozen carrots | 1 Bag (1kg) | |
| Salmon | 1 Can (10oz) | |
| Dill weed | 1 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon, seasoned | |
| Chowder crackers | ||
Directions
1. Cook potatoes, covered, in boiling water to cover, in a medium-size saucepan 15 minutes, or just until tender; set aside.
2. Saute onion and celery in butter or margarine until soft in a kettle. Blend in flour; cook, stirring constantly, until bubbly. Stir in milk; continue cooking and stirring until mixture thickens and bubbles 1 minute.
3. Stir in peas and carrots; bring slowly to boiling; cover. Simmer for 12 minutes, or until vegetables are tender.
4. Drain salmon; remove skin and bones; break salmon into large chunks. Stir into vegetable mixture with potatoes and liquid, dillweed, salt and pepper. Heat slowly, stirring several times, just until hot.
5. Ladle into a tureen or heated bowls.
2. Saute onion and celery in butter or margarine until soft in a kettle. Blend in flour; cook, stirring constantly, until bubbly. Stir in milk; continue cooking and stirring until mixture thickens and bubbles 1 minute.
3. Stir in peas and carrots; bring slowly to boiling; cover. Simmer for 12 minutes, or until vegetables are tender.
4. Drain salmon; remove skin and bones; break salmon into large chunks. Stir into vegetable mixture with potatoes and liquid, dillweed, salt and pepper. Heat slowly, stirring several times, just until hot.
5. Ladle into a tureen or heated bowls.
Chef
