Serves 5

5 eggs
3 ounces cream cheese
15 ounces salmon, canned
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
for the sauce:
2 tablespoon butter
2 tablespoon all-purpose flour
2 1/2 cups milk, scalding
to taste: salt , ground white pepper
1 tablespoon tomato paste

PREPARATION
Preheat the oven to 350 degrees.
Put the eggs in a saucepan. Cover with cold water. Simmer for ten minutes then dip in cold water. Shell and cut in half lengthwise.
Prepare the sauce:
Melt the butter, mix in the flour. Stir for a minute over medium heat. Add the hot milk. Stirring until the sauce thickens. Simmer for 5 minutes. Add the tomato paste.
Remove the yolks from the eggs, and place in a bowl. Gently wash the egg white halves in cold water. Drain upside down on absorbent paper.
Combine the cream cheese, half the salmon, chopped parsley and chives and 3 tablespoons of the sauce with the egg yolks. Mix ingredients well to make a smooth paste.
Fill the egg whites with the stuffing, mounting it into a dome. Flake the remaining salmon and mix into the sauce. Spread over the surface of an oval baking dish large enough to hold the eggs.
Arrange the stuffed over the sauce.
Bake for 10 to 15 minutes or until eggs are golden brown. Serve hot in the dish.

Home