Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.
Author: Judy Harmon
Author: Tracey Medeiros
Author: Judy Harmon
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Author: Judy Harmon
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Author: Tracey Medeiros
Author: Tracey Medeiros
Author: Bev Michaels
Author: Karen Nelson Cox
Author: Donna Knowlton
Author: Rebecca Poynor-Burns
This dish is so simple, but I would award it numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.
Author: Olia Hercules
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Author: Judy Harmon
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