Salmon and Asparagus Shortcake

Ingredients

1 15 1/2-ounce can red salmon drain, skin, bone, and flake (reserve liquid)
3 tablespoons onion minced
4 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups liquid (reserved salmon liquid plus milk)
1/2 teaspoon salt
Few drops hot pepper sauce
1 tablespoon lemon juice fresh
1 cup sharp cheddar cheese shredded
1/3 cup bread and butter pickles minced
3/4 pound fresh asparagus spears, cooked
Garnish:
lemon slices
Fresh parsley sprigs

Shortcake:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
6 tablespoons butter cold or margarine, thinly sliced
1/2 cup milk
1 egg lightly beaten

Directions

Prepare shortcake. Sift flour, baking powder, cream of tartar, and salt into bowl. With fork or pastry blender, cut in butter or margarine until mixture resembles meal. Stir in milk, egg, and cheese. Place dough on lightly-floured surface. Knead once or twice and pat into 2 8-inch rounds. Bake on well-greased baking sheet in preheated 400 F oven for 15 minutes or until golden brown. Can be made in food processor. Place dry ingredients in bowl with steel blade in place. Turn on/off twice. Add butter or margarine. Turn on/off two or three times. Add milk, egg, and cheese through funnel. As soon as dough mounds on blade, remove from machine and place on floured surface. Knead once or twice and pat into 2 8-inch rounds.

Place flaked salmon in small saucepan; set aside. In medium saucepan, sauti onion in 3 tablespoons butter or margarine until limp. Stir in flour and continue to cook for 3 minutes. Add liquid, salt, hot pepper sauce, and lemon juice; stir over medium-high heat until thickened, about 5 minutes. Stir in cheese until melted. Add half of the prepared sauce to salmon in small saucepan; blend and heat through. Spoon salmon mixture on one shortcake, top with second shortcake, and pour remaining cheese sauce over top. Sprinkle with pickles and surround with hot asparagus. Melt remaining 1 tablespoon butter or margarine and drizzle over asparagus. Garnish with lemon slices and parsley sprigs. To serve cut into wedges and place 3 or 4 asparagus spears beside each serving.



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