Ingredients
2 poached salmon steaks
4 hard-boiled eggs
1 large onion
4 tbsp butter
½ tbsp curry powder
5 tbsp flour
2 cups milk, heated
4 - 6 tbsp dry vermouth or dry white wine
salt
white pepper
1 - 2 tspn minced fresh dill
¾ cup grated Swiss cheese
1. Flake the salmon, and slice or quarter the eggs.
2. Mince the onion and cook slowly in the butter in a 2-qt saucepan until
limp. Stir in curry powder and flour. Add more butter if needed to absorb all
the flour. Cook, stirring constantly for 2 to 3 minutes.
3. Remove from heat and let cool a minute or so then blend in the hot
milk with a wire whisk. Return to heat and simmer, stirring constantly, for
2 minutes. Add the wine, and simmer several minutes more, stirring frequently.
Season carefully to taste.
4. Fold the salmon into the sauce, fold in the dill, and taste again
for seasonings.
5. Spread half the salmon mixture in the bottom of a buttered baking
dish and spread half of the cheese on top.
6. Arrange the eggs over the cheese and spread the rest of the salmon
mixture over them and cover with remaining cheese.
The dish can be put together up to this point as much as 12 hours in advance.
Cover tightly and refrigerate
7. About ½ hour before serving, place dish in the upper third
level of a 400ºF oven. Bake until contents are bubbling and cheese has
browned lightly (the time will vary according to the starting temperature of
the mixture, so after 10 minutes keep a close eye on it). Do not overcook.
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