Salmon Dill Potato Topping

Recipe Ingredients

15 1/2 oz	440g	Salmon and liquid - - (1 can)
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
3/4 cup	177ml	Carnation evaporated milk - undiluted
1/3 cup	78ml	Water
1 tablespoon	15ml	Instant minced onion
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Dill weed
1/4 teaspoon	1.3ml	Salt
1/2 cup	73g / 2.6oz	Grated Swiss cheese - (2 ounces)
4		Baked potatoes

Recipe Instructions

Drain salmon, reserving 1/4 cup liquid. Remove skin and bones from salmon; reserve salmon. Melt butter in medium saucepan. Stir in flour until well blended.

Gradually stir in evaporated milk, water, and reserved salmon liquid into butter mixture. Stir in onion, mustard, dill weed, and salt.

Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.

Stir in cheese until melted. Stir reserved salmon into cheese sauce. Heat to serving temperature.

Serve over split baked potatoes.

This recipe yields about 2 1/2 cups of topping and

Source:
RECIPES FOR ALL REASONS by Carnation

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