25. Salmon Casserole (BUDIN DE SALMON) Back

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Can also be used: sole, merluza, congrio, corvine, lisa, tollo or tuna. Instead of the oysters you can use clams, machas, scallops, mussels

• 6 oz cooked salmon
• 12 small oysters (reserve the liquid)
• 1/2 green pepper, chopped
• 1 small onion chopped
• 1 tsp melted butter
• 1/2 cup milk
• 1/2 tsp salt
• 1 cup soft breadcrumbs
• 1 egg
• 1/4 tsp cayenne pepper
• 1/2 cup breadcrumbs fried
• 1 tbsp butter

Flake the salmon with a fork and remove the bones. Grind the oysters in a blender or processor. Mix together all ingredients including the oysters liquid but excluding the buttered crumbs. Put 4 cups in a greased casserole and cover with buttered crumbs.

Put in a hot oven 400ºF for 45 minutes. Serve with tomato sauce.