1 lb can salmon, drained well, skin and bones removed [See below the recipe for the adjustment to this ingredient.]
1 Tbsp lemon juice
1 C raw carrots, peeled and grated
1 small bell pepper, diced
½ C mayonnaise or salad dressing (preferably homemade—see recipes in Basics and Appetizers … sections)
1 Tbsp flour
½ C milk
1/8 tsp paprika
1 egg, beaten
2 slices white bread (preferably homemade—see recipes in Baked Goods section)
Preheat oven to 350o. Sprinkle salmon meat with lemon juice, and fold in carrots, bell pepper, and mayonnaise or salad dressing. Melt 1 Tbsp butter in a saucepan, stir in flour until smooth, add milk, and cook and stir until thick., Remove from heat, stir in paprika, stir a little bit of hot mixture into egg, then stir back into mixture (taking care not to curdle egg). Fold sauce into salmon mixture and spread in a lightly greased casserole. Butter bread slices, cut into squares, and arrange buttered sides up over top of casserole. Bake 25-30 minutes, or until bubbly and hot.
Keep reading to learn how to substitute filets for canned salmon.
As I mentioned, Mr. Big Food had purchased two salmon filets (from the U.S.A.) on our way home last evening. He comments,
In the Salmon recipe I replaced canned salmon with 12 oz salmon steaks, grilled
over charcoal, then skins removed and flaked.