No,,,,your shrimp will be over done and tough and perhaps blackened before the salmon is done. Why not cook the shrimp, chop and mix with the butter etc....then put2 sides of saslmon together, with the shrimp in the middle? You may need to tie it together, so you can flip it....but if your salmon sides aren't too large it'll be ok without flipping...I think? Heck...tie it up....and plan on flipping it...just to have the salmon done without over cooking the shrimp. But that shrimp will cook in about 5 minutes....while the salmon will take much longer. Anotehr option might be cook the salmon and cook the shrimp in a fry pan and pour on top before serving. Good Luck! Linda C

Thanks, Islay! I think I will try the Cake Provençal, but I have to buy some canned tuna, as I do not keep that on hand. Since you use a silicon pan, I think Pyrex would be fine. I was considering an 8x8" pan because I thought it might make more cubes, but I will make that determination when I see how much batter I end up with. I found another recipe for it here, but it uses ham, and I would rather use tuna. I think ham would make it crumbly. Here is another similar recipe that looks interesting. I made the Roquefort mini-popovers yesterday, and I determined that they will not be that good cold. They were fine when hot or warm but are a bit too eggy to eat cold - the texture would be off. I also learned that you absolutely must use a non-stick mini-muffin pan. I have an old one that I used, and I had bought a new one (which is non-stick) because the recipe calls for two pans of 12. I almost bought two new pans, which is what I should have done, as I will now be recycling my old pan, since the popovers got completely stuck in the old pan, even though it was properly oiled. I had to scoop the popovers out with a spoon from the old pan, but they fell right out of the new pan. I took pictures, but they are not pretty. It is very easy to eat six of these popovers, and we had twelve each last night, more or less as a main course. They are a bit like cheesy eggy waffles - more like a breakfast food, but still good as an appetizer. I would make them for a party at home but not to take out. I might also still make hush puppies, as they are like cornbread and will be okay cold.

Yes, it is presumed that canned salmon is cooked. I have an appetizer cookbook with 1001 recipes and none of them calls for fresh - just canned salmon. I only buy fresh so my quandary resulted in this how-to that is scribbled on the fly leaf. To substitute fresh salmon for recipes calling for canned salmon: Rinse 1# salmon fillets, and pat dry. Put in aluminum foil "boat". Brush generously with olive oil (or safflower oil); sprinkle with salt and pepper. Wrap the boat tightly. Bake 350F 10 minutes or until it flakes. Remove skin and break up into pieces. 1# fresh is equal to 14 oz. canned salmon. Otherwise, with a plethora of salmon, I just slice it thinly on the bias, like sushi chefs do, and eat it raw with yum-yum sauce on rice with avocados and cucumber, or with a drizzle of lemon and a sprinkle of salt. Nancy

@Fori - the traditional cream sauce doesn't include flour at all. You cook the cream down to thicken it, but we mainly eat meatballs without the gravy as does a huge majority of the country when doing it at home. I'm talking only of bringing the meatballs as those not eating Turkey also doesn't eat gravy or can't have the gravy which is likely part of why not eating the Turkey either because it is just very plain without. Many recipes of swedish meatballs uses bread crumbs, but others uses potato flour or potato fibers. I use potato fiber as it is more bloodsugar friendly. Not sure if that would ruffle feathers or not with ham as it could potentially be used as part of an appetizer, but being a type 1 diabetic and since all ham in the US appears to have sugar as part of ingredients it isn't my first choice so since I'm bringing it I'm being a bit selfish there. As to ruffling feathers with another non-traditional protein dish - yes that has happened.