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
Author: Donna Knowlton
Author: Lisa Hardin
Author: Jenna Clemens
Author: Judy Harmon
Author: Debbie White
Author: Rebecca Poynor-Burns
Author: Renee Werbin
Author: Madeline Sims Ford
Author: Stacey Nyman
Author: Rebecca Fulcher
Author: Tracey Medeiros
Author: Tracey Medeiros
Author: Bev Michaels
Author: Karen Nelson Cox
Author: Donna Knowlton
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
Author: Kristin H. R. Small
Author: Rebecca Poynor-Burns
Author: Judy Harmon
Author: Rebecca Poynor-Burns
Author: Flossie Sims
Author: Laura Stedman