Gratin of poached salmon

• 2 poached salmon steaks (or about 2 cups of salmon cooked any other way)
• 4 hard-cooked eggs
• 1 large onion
• 4 Tbsps. butter (may need a bit more)
• 1/2 Tbsp. curry powder
• 5 Tbsps. flour
• 2 cups milk, heated in a small pan (I have used table cream/light cream)
• 4 to 6 Tbsps. dry vermouth (or dry white wine)
• Salt
• White pepper
• 1 - 2 tsp. minced fresh dill weed (or a big pinch or two of dried)
• 2/3 cup grated swiss cheese (or other cheese or mix of cheeses as desired)

Flake the salmon, and slice or quarter the eggs.

Mince the onion and cook slowly in the butter in a 2-quart saucepan til limp.

Stir in curry powder and flour.

Add more butter if needed to absorb all the flour.

Cook, stirring constantly for 2 to 3 minutes.

Remove from heat and let cool a minute or so then blend in the hot milk with a wire whisk.

Return to heat and simmr, stirring constantly, for 2 minutes.

Add the wine, and simmer several minutes more, stirring frequently.

Season carefully to taste.

Fold the salmon into the sauce, fold in the dill, and taste again for seasonings.

Spread hald the salmon mixture in the bottom of a buttered baking dish and spread half of the cheese on top.  Arrange the eggs over the cheese and spread the rest of the salmon mixture over them and cover with remaining cheese.  (The baking dish called for is 6-cup baking dish that is 2 inches deep.) (The dish can be put together up to this point as much as 12 hours
in advance.  Cover tightly and refrigerate)

About 1/2 hour before serving, place dish in the upper third level of a 400 F oven.

Bake until contents are bubbling and cheese has browned lightly (the time will vary according to the starting temperature of the mixture, so after 10 minutes keep a close eye on it).

Do not overcook or the salmon will dry out and the eggs will toughen.
 
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