Baked & Deviled Wild Salmon


1/4 Cup Minced Scallons
4 TBS Sweet Cream Butter
2 TBS all purpose Flour
1/8 tsp baking powder
1 Cup Half & Half
1/2 tsp kosher salt
1 tsp yellow mustard
2 tsp worcestershire sauce
2 tsp freshly squeezed lemon juice
1 brown egg ( beaten) ( Tempered before adding )
2 cup steamed Wild Salmon Fillet - flaked 
1/2 cup Italian Style Bread Crumbs
6 tsp Mayo 
Sweet Hungarian paparika


Cook the scallons in the butter for 5 minutes. Sprinkle with the flour and gradually add the Half & Half, stirring constantly until mixture reaches the boiling point. 

Be sure to temper the egg before adding. Add the salt, mustard, Worcestershire sauce, lemon juice, egg, baking powder and Wild Salmon. 

Mix lightly and divide among 6 buttered baking dishes. Sprinkle with the bread crumbs. 

Top with a tsp of mayo for each. Add a dash of sweet Hungarian paparika to each top.

Bake in a 350 degree oven 20 minutes.

Serves 6.