24. Salmon Pudding (CHUPE DE SALMON (Raúl Correa Brahm)) Back

  • 3 lb salmon
  • 1 onion
  • 1 tomato
  • 1/2 lb loaf bread
  • 1/4 cup of milk
  • 1/4 cup of cream
  • 1/2 lb. sliced cream cheese
  • 3 tbsp parmesan cheese , grated
  • 1 garlic
  • 1/4 cup oil
  • Parsley, salt, pepper

Pour the oil in a pan, boil and add onion chopped in very small pieces, ground garlic, tomato in squares, salt, pepper. Fry for 10 minutes at low temperature. Add the salmon chopped in small squares and cream. Cook for 3 minutes. Mix crumb of bread without the hard part, with milk. Add this mix to the other and cook for 5 minutes.

Stir constantly. Put salt and pepper again. Add coriander to taste. Pour in fullers´ earth bowls adding one slice of cheese in the center of each one.

Add grated cheese and put in hot oven until it is golden. Take out and serve.