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Antillean salmon casserole / oven dish

door Linda Terrizzi
How do you translate 'pudin di salmou' a bit of fun? If we were to literally call it salmon pudding, many people might be put off - After all, pudding is almost always a sweet dessert, and salmon doesn't belong there. Can the readers of our website agree with the not entirely correct 'salmon casserole', or is this recipe more of a pate? A muse maybe? Or a French Terrine? It remains difficult, but in any case .... it is worth making it yourself!

INGREDIENTS:

  • 1 can (400gr) salmon
  • 2 slices of bread (preferably white)
  • 1 egg
  • 50 grams of raisins
  • 1 onion, chopped
  • 1 clove of garlic, pressed
  • 1 tablespoon of capers
  • 5 green olives, in small pieces
  • 2 tablespoons of piccalilli
  • 50 grams of butter + extra for greasing
  • 2 tablespoons of ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice

PREPARATION:



Preheat the oven to 180 degrees.

Heat the butter in a saucepan and fry the onion in it until it looks translucent. Finally add the garlic.

Drain the salmon and collect the moisture. Chop the salmon into small pieces.

Place the bread in the moisture of the salmon until soft.



Beat the egg in a bowl and mix the salmon, onion, raisins, capers, olives, piccalilli and bread.

Grease an oven dish or baking tray with butter. Spoon the fish mixture in, smooth the top and cover with aluminum foil.

Bring plenty of water to a boil. Place the dish in a larger roasting pan or baking tray and fill it with the boiling water, until the water edge comes up to three quarters of the baking dish.

Bake the fish in the middle of the oven for 30-35 minutes. Check whether the salmon pudding is cooked by pricking the pudding with a fork. When it comes out dry, the pudding is ready.



Stir the tomato ketchup, Worcestershire sauce, lemon juice and 2 tablespoons water into a sauce and serve with the pudding. Serve with pieces of bread.


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