Deviled Salmon

Deviled salmon
Ingredients
  • 1-pound can salmon
  • 2 tablespoons butter or other fat
  • 2 tablespoons flour
  • 1 cup liquid (liquid from canned salmon plus milk to make volume)
  • 1 teaspoon Worcestershire sauce
  • 8 drops Tabasco sauce
  • 2 cups fine bread cubes
  • 1 tablespoon onion, grated
  • 2 tablespoons green pepper, chopped
  • 1/4 teaspoon salt
  • 2 hard boiled eggs, chopped
  • 2 tablespoons butter or other fat, melted
  • 1/2 cup dry bread crumbs
Instructions
  1. Drain and flake salmon, saving liquid.
  2. Melt butter and blend in flour.
  3. Add liquid gradually and cook until thick and smooth, stirring constantly.
  4. Add the Worcestershire and Tabasco sauces.
  5. Combine all ingredients except butter and crumbs; mix well.
  6. Place in individual, well greased casseroles.
  7. Combine butter and crumbs; sprinkle over casseroles.
  8. Bake in a moderate oven, 375° F, for about 20 minutes or until brown.
Notes
Serves 6.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish