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Craig Claiborne

Salmon Neptune

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 can (1 pound) salmon, drained, boned and flaked
  • 2 cups soft fresh bread crumbs

Method

  1. Preheat oven to moderate (375°F.).

  2. In a large mixing bowl combine the flaked salmon with the bread crumbs, olives, cheese and parsley.

  3. In a small mixing bowl mix lightly with a fork the milk, eggs, onion, salt and pepper.

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