Adapted from a Voight family recipe, this recipe is equally good for brunch, lunch or dinner. Serve it with sliced heirloom tomatoes, fresh from the garden or farmers’ market.
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups hot (not boiling) milk, plus additional milk for thinning sauce if needed
- 1 tablespoon Dijon-style mustard
- 1 cup chopped arugula leaves (optional)
- 3 tablespoons chopped fresh chives
- 2 diced hard-cooked eggs
- 1 cup boned, flaked smoked whitefish or trout
- salt and pepper
- 4-6 English muffins
Instructions
Prep Time: 15 minutes
Cook Time: 15-20 minutes
To make sauce: Melt butter in a heavy saucepan over a low flame. Stir in flour and cook, stirring frequently, 5 to 8 minutes. Whisk in hot milk and bring to a boil, stirring often. Cook sauce 6 to 10 minutes, stirring frequently. Whisk in mustard. Stir in arugula (if desired), chives, eggs and smoked fish; heat through. Add salt and pepper to taste. Mixture may be thinned with additional milk. Toast English muffins; spoon mixture over toasted muffin halves and serve immediately.
Makes 4-6 servings
