55 Salmon Eggs

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Eggs 4 4 4
Cooked salmon 8 oz. 8 oz. 230 grams
Butter 1 tbsp. ½ oz. 15 grams
Flour 2 tbsp. ½ oz. 15 grams
Fish stock 3 tbsp. fl oz. 45 milliliters
Eggs 2 2 2
Salt To season To season To season
Black peppercorns To season To season To season
Nutmeg To season To season To season
Breadcrumbs ½ cup 2 oz. 60 grams
Parsley To garnish To garnish To garnish
Lemon To garnish To garnish To garnish


Method of Preparation

Hard boil 4 eggs—shell and place in cold water—flake salmon free from skin and bones—chop (not too finely)—beat the 2 eggs—grind peppercorns finely—grate fresh nutmeg—measure butter, flour, fish stock—chop parsley—slice lemon into 4 wedges.

Method of Cookery

  1. Melt butter, stir in flour. Cook over low heat for 2 minutes, add stock, and stir until it thickens.
  2. Still stirring, add chopped salmon, mix thoroughly with half the beaten egg; season with salt, ground peppercorns, and grated nutmeg. When hot pour onto plate, flatten, and cool.
  3. Divide into 4 even portions, flatten again, and wrap around eggs. Brush with beaten egg, roll in breadcrumbs. Shallow fry in clarified butter for 8 minutes or deep fry for 4 minutes.
  4. Drain, cut in halves, place in lettuce nests. Place a sprig of parsley in the center of each yolk.


Basically this is either a first course for four hogs or a good supper dish either hot or cold.