Title: Salmon and Mushroom Pancake Bake
Categories: Mushroom Pancake Jewish Salmon
Yield: 4 Servings

1/2	c	Flour
2		Eggs, lightly beaten
3/4	c	Milk
		FILLING
30	g	Butter
1		Onion, finely chopped
250	g	Small mushrooms, sliced
2	tb	Flour
1	c	Milk
210	g	Can pink salmon, drained
1/2	c	Grated tasty cheese
		TOPPING
1/2	c	Stale white breadcrumbs
1/2	c	Grated tasty cheese
2	tb	Chopped fresh parsley
1/2	ts	Grated lemon rind
30	g	Butter, melted

This can be prepared up to several hours ahead; keep, covered, in refrigerator. If desired, tuna in brine may be substituted for the salmon.

Sift flour into a bowl, add eggs, stir until mixture is smooth. Gradually stir in milk, mix to a smooth batter. Cover and stand for about 30 minutes. Transfer batter to a small jug. Heat a small, heavy-based frying pan, grease well. Pour 2 to 3 Tbs of batter into pan, swirl batter evenly over base of pan, cook until underside is light and golden brown. Toss or turn pancake, cook on other side. Repeat with remaining batter. Divide filling evenly over pancakes, roll up pancakes. Place pancakes in a lightly greased, shallow oven proof dish, sprinkle topping over top. Bake in moderate oven for 25 minutes or until topping is lightly browned.

FILLING Melt butter in saucepan, add onion and mushrooms, stir over heat until the mushrooms are soft . Add flour, stir over heat for a further minute. Remove from heat, gradually add milk, stir over heat until mixture boils and thickens. Remove from heat, stir in flaked salmon and grated tasty cheese.

TOPPING Combine the breadcrumbs, tasty cheese, fresh parsley, lemon rind and melted butter in a small bowl; mix well to combine thoroughly.

Enjoy, Doreen From: Ynnuf@clear.Net.Nz (Doreen Randal

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