2 eggs, beaten
1 egg, beaten
1 teaspoon lemon zest
1 tablespoon butter
1 tablespoon red wine vinegar
4 slices white bread
1 onion, diced
1 pound salmon
4 cups all-purpose flour
3 or 4 tablespoons baking powder
Preheat oven to 375 degrees F (190 degrees C). Using a large skillet, place eggs in a large bowl. Divide egg into 4 pieces, and pour egg mixture mixture into a separate greased 9 inch square baking dish. Fold white bread over egg and sprinkle with lemon zest. Drizzle over egg mixture. Spread remaining 1/4 cup of lemon zest on top of bread. Place on flat baking sheet.
Roast salmon in oven for about 1 hour or until was salmon tails are crisp and cooked through. Remove from oven. Discard remaining fat. Place salmon in crock pot. Layer potatoes on top of salmon and onions. Sprinkle red wine and butter over bottom. Then top with bread, onions, pasta and liquid. Mix flour lightly with spoon and pour over salmon (shred foil).
Bake uncovered for 1 hour. Turn off oven and bake an additional 30 minutes or until fish flakes easily with a fork.
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