Eatdrink #39 January/February 2013

66 www.eatdrink.ca
these wonderful recipes, to hear their stories
about life, family and food and, in the end,
to make some of these recipes our own.
№ 39 | January/February 2013
Jennifer Gagel works as a research assistant at London
Public Library, and as a business analyst for Cunningham
MacGregor & Associates. Contact jennagagel@gmail.com.
Recipes are courtesy of Best Recipes of the Maritime Provinces: The best tasting recipes from home cooks and leading chefs,
edited by Elizabeth Baird (Formac, 2012, $29.95)
Salmon à la King with Sweet Peas, Leeks and Chopped Egg
Serves 6
1 package frozen puff pastry
shells or vol-au-vents
3 large eggs
3 tbsp (40 mL) butter
1 cup (250 mL) sliced white
of leek
¼ cup (50 mL) all-purpose
flour
½ tsp (2 mL) salt
¼ tsp (1 mL) white pepper
¼ cup (50 mL) white wine
1 cup (250 mL) cold milk
¼ cup (50 mL) heavy cream
(35% mf)
Pinch of nutmeg
1 tsp (5 mL) chopped fresh dill
or tarragon
1½ pound (750 g) fresh
salmon fillet, skinned and
cut into bite-sized chunks
½ cup (125 mL) frozen peas
Fresh dill sprigs for garnish
1 Prepare the puff pastry shells
as directed on the package.
(They can be made ahead of
time and warmed in the oven
just prior to serving.)
2 Boil the eggs in water for
10 minutes and cool under
running water. Peel the eggs
and then cut them in half, removing the yolks.
Chop the whites coarsely and set aside. Grate the
egg yolks through the finer holes of a grater and
set aside.
3 Heat butter in a sauté pan and cook the leeks
for a few minutes until they wilt and soften. Add
the flour, salt and pepper and mix well. Cook
over medium heat for about 3 minutes.
4 Add the wine, stirring very well. This will form
a sticky-looking paste as the wine heats. Cook
this for 3 minutes and then add the milk,
whisking as the milk heats.
5 Whisk in the cream, nutmeg and dill. Cook the
sauce for a few minutes and then add the peas
and cubed salmon. Cook on medium heat for
about 10 minutes, gently stirring a few times.
Fold in the reserved chopped egg white.
Presentation
6 Ladle the salmon mixture into the warm pastry
shells. Pile it high and don’t worry if extra sauce
spills over onto the plate. Use a teaspoon to
sprinkle some grated egg yolk over top and
garnish with a sprig of fresh dill.