|1 tbsp chopped pimento 2 cups milk |
1 tbsp minced parsley 4 eggs, beaten
|2 cups cooked salmon in fairly large flakes |
1 tsp salt
|1/2 cup bread crumbs |
1 tbsp minced parsley
Oil individual ring molds. Sprinkle oiled molds with pimento and 1 tbsp of minced parsley. Arrange salmon flakes on the bottoms of the molds. To the milk add eggs, salt, crumbs and the remaining parsley. Fill molds with this mixture. Bake at 350 until firm. This takes about 20 minutes. lf one large mold is used, bake for 30 minutes. This is a delightful way to use any salmon leftovers.
Makes: 4 to 6
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