Salmon Supreme
Contributed by Mrs. Gerald Simpson.
Ingredients
- 2 c. cooked fresh salmon, flaked
- 1 c. celery, diced
- 2 c. fine bread crumbs
- 1 1/4 c. milk
- 1/2 c. mayonnaise
- 1 egg white, stiffly beaten
- 1 egg yolk, slightly beaten
- 1/2 tsp. salt
- Dash of pepper and paprika
Method
- Combine salmon and celery.
- Place layer of bread crumbs in bottom of greased baking dish, cover with layer of salmon mixture. Continue alternating layers until all is used.
- Combine milk, egg yolk and seasonings. Pour over salmon.
- Cover and bake in hot oven, 400, for 20 minutes. Remove cover and bake 10 minutes longer.
- Fold mayonnaise gently into egg white, spread mixture over top of casserole.
- Slip under medium flame of broiler 1 minute or until slightly browned. Serve at once.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.