454 gm can salmon or tuna
1 tbsp butter
2 tbsp. finely chopped onion
2 tbsp. flour
2 cups milk and salmon can liquid
salt and pepper
1 tsp dry mustard
1 tbsp mayonnaise
1 tbsp. chopped parsley
3 hardboiled eggs sliced -I often omit
1 285 gm can asparagus pieces drained well, or any lightly cooked vegetables – can omit
lemon wedges and parsley
Topping: optional breadcrumbs and grated cheese.
Drain salmon and reserve liquid.
Remove skin and bone. Eat bone.
Melt butter and sauté onion gently then blend in flour and cook 2 min, stirring.
Add liquid, blending continuously, and stir until sauce boils and thickens.
Topping: optional breadcrumbs and grated cheese.
Season with salt and pepper, dry mustard, mayonnaise and parsley.
Put a layer of sauce in buttered casserole and a layer of each of sliced egg, salmon and asparagus . Cover with sauce, repeat layers.
Finish with sauce, add topping if desired.
Moderate oven 30 mins.
Garnish with lemon and parsley.