Ingredients
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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
Procedure
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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.
