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Title: Fish Mousse with Dill Sauce
Categories: Entree Fish Salmon
Yield: 6 Servings
| 3 | c | Bread cubes, soft |
| 3 | c | Milk |
| 1 | ts | Salt |
| 1 | tb | Onion; finely minced |
| 1 | tb | Lemon juice; freshly squeezd |
| 1/4 | ts | Paprika |
| 3 | Eggs | |
| 2 | lb | Fish; flaked cooked (halibut, salmon, turbot, or whitefish) |
| Parsley | ||
| DILL SAUCE | ||
| 2 | tb | Butter |
| 1/4 | ts | Salt |
| 2 | tb | Flour, all-purpose |
| 1 | c | Milk |
| 1/3 | c | Pickle, dill; finely chopped |
| 1 | tb | Pimiento, chopped |
| Paprika | ||
Combine bread cubes and milk; cook, stirring constantly, until mixture is a smooth paste. Blend in salt, onion, lemon juice, and paprika.
Beat eggs slightly; pour some of hot milk mixture into eggs, stirring constantly; add to remaining milk mixture, and blend well. Fold in fish. Pour into a buttered loafpan, and bake at 350 degrees for 45 minutes or until lightly browned. Let stand 5 minutes before removing from pan. Garnish with parsley. Serve hot with Dill Sauce.
Dill Sauce: Melt butter in saucepan; add salt and flour, blending well. Gradually add milk; cook, stirring constatnly, until thick and smooth. Stir in dill pickle, pimiento, and paprika. Serve hot over fish mousse. Yield: 1-1/2 cups.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman. From: Lawrence Kellie Date: 03-08-96
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