Thursday, December 30, 2010

Salmon Bread Baskets

We have made these wee tasty morsels for many years - and made them again this morning ready for my Grandfather's 80th tomorrow. It was funny actually, when I asked Mum to give me the recipe, she looked at me oddly and laughed - which gives you an idea of how inaccurate these can be and still taste magnificent! They do well as nibbles - but I'll tell you what, two or three of them are mighty fine for lunch too ;)

Ros' Salmon Bread Baskets
Makes about 60

Bread cases:
2-3 loaves of sandwich sliced Molenberg mixed-grain bread (or similar if not in NZ!)

1 onion - chopped
50g butter
4 T flour
about 2 cups milk
2 x 210g tins of pink salmon
fresh parsley and chives
salt and pepper

It doesn't really matter what order you prepare the cases and the filling in - Mum and I were just working at the same time.

To make the bread baskets, spread a thin layer of margarine on one side of a slice of bread. Take a large circular cookie cutter (we used the one we use for Christmas mince pies) and cut a circle out of the middle of the slice. Then put the circle margarine-side-down in a patty tin (as shallow as possible really - muffin tins don't work as well). Keep going for as many bread cases as you want to make. Cook them in a moderate oven for 10-15 mins or until they brown slightly and remove from the oven.

To make the filling, combine the butter and onion, and cook in the microwave until the onion is soft and the butter is melted. Add the flour and stir vigorously. Cook for a little longer - add the milk and cook until the mixture thickens to a 'white sauce' consistency. Add the salmon, herbs and salt & pepper and mix - it should have a paste-like texture.

Then it's easy - you just spoon a teaspoon of filling and pop it into a bread case. Then chuck the whole lot back into the oven just to heat them through and make the topping a little crispy. YUM!

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