Dairy-free Creamed Salmon in Patty Shells
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Recipe from the book *Peut contenir des traces de bonheur published at Éditions de l'Homme |
Recipe ingredients
- 1 6-pack frozen patty shells (butter- and egg-free patty shells can be found in the supermarket’s frozen food section)
- 1/4 cup (60 mL) dairy-free margarine
- 1/4 cup (30 g) flour
- 2 cups (500 mL) soy beverage
- 2 cups (500 mL) homemade or commercial chicken broth
- 1/2 package, about 4 oz. (115 g), white mushrooms, sliced thin
- 1 leek, white part only, sliced thin
- Few sprigs of dill, minced
- 2 7 1/2-oz. (213-g) cans salmon, drained, or equivalent quantity of fresh salmon, cut into tiny pieces
- Salt and black pepper to taste
Preparation
Bake patty shells according to package instructions.
Meanwhile, in a wide pan over medium heat, melt margarine. Add in flour and stir vigorously until completely incorporated. Cook, stirring, until mixture is frothy.
Gradually add soy beverage and chicken broth, stirring constantly.
When sauce begins to thicken, add mushrooms, leek and dill. Continue cooking for about 5 minutes or to desired consistency.
Just before serving, stir salmon into sauce until heated through. If using fresh salmon, cook a little longer until done. Salt and pepper generously.
Fill hot patty shells with creamed salmon and serve.
Suggestion
Most common allergens: fish, soy, wheat.
To learn more about the book Peut contenir des traces de bonheur, consult http://www.edhomme.com
* We recommend Selection and Irresistibles products.
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