Salmon and eggs - please help with the dish name and sauce recipe

[Feis123]

I am trying to find an old-fashioned recipe, please. I remember it from my childhood days, I googled it, could never find it.

A salmon is prepared in a fish kettle, eggs boiled, then you remove yolks from the eggs and mix it with poached salmon, then you put the mixture into the egg halves, then you put it in a tray and cover it all with a pink sauce and bake it in the oven - anyone knows what this pink sauce is and what is this dish called, please?

AI says this, apparently from someone on instagram but Im not on instagram

Baked salmon-stuffed eggs are a delicious, elegant twist on classic deviled eggs or traditional French Oeufs en Cocotte. Because traditional deviled eggs are served cold, you will be baking this as a hot, creamy egg dish where the salmon and yolks are blended, stuffed into the whites, and finished with a rich pink sauce.

Isn't that just a type of deviled egg??
https://www.bbcgoodfood.com/recipes/stuffed-cocktail-eggs

Could it be this?
www.midcenturymenu.com/mid-century-menu-re-run-salmon-egg-casserole/

I can't help you much with the name and I was with @DinoLil - thinking it was a kind of fishy devilled egg recipe with marie rose sauce, sometimes called Eggs Royale and having a prawn or two involved as decoration - but then you said to put it in the oven and serve it hot.

In which case, the pink sauce might be hollandaise with a squeeze of tomato purée and the other marie rose tweaks like worcestor sauce and tabasco.

I'm not sure that hollandaise likes being baked in the oven though. Might it split? Maybe just very quickly?

We need one of those Marguerite Patten recipe books. It sounds like one of hers. I'll keep looking online. You've intrigued me know.

Thank you so much everyone!!!!

A béchamel type (simple white) sauce is probably the most oven stable, with tomato flavour added in the form of either purée, actual fresh or tinned tomatoes or even a bit of ketchup.

If we're thinking of a mid century British frenchified dish then white sauce with a flour and butter roux and milk is the likeliest, I would have thought

I saw the thread above about the Dairy Diary cookbook and that might have the recipe you need or something very similar.

If we're going fancy, the sauce might have been a bisque. (Lobster or other pinky shellfish broth, thickened with rice.) That would be very luxurious indeed.

I've seen what they are calling rosé sauce online lately which is basically just a bit of shallot, garlic, seasoning, tomato of some description and cream but again, might be a bit too fatty to oven bake. Pasta seems to be the thing they serve it with mostly or as some twist on the Marry Me Chicken recipe that's everywhere.

Some people add a bit of parmesan or similar cheese.

Cheese and fish together is a thing that doesn't please everybody though and you didn't mention any cheese flavour in your OP.

So those are my best guesses so far. You'll have to play with it a bit, I think. So:

1. White sauce with flour and butter roux and milk, flavoured with the marie rose seasonings. Mosr likely but can taste a bit too gloopy with fish for my liking.

1. Bisque. Perhaps but could be too expensive and too runny.

1. Cream. Lots of it plus tomatoey pinky stuff.

*And use some of the salmon poaching water or some fish stock/fumet to lighten/flavour the sauce. Especially if you go for béchamel based.

Sorry. Ran out of editing time. I've found out that a tomatoey béchamel is called Sauce Aurore or Aurora Sauce.

Add a bit of paprika and a splash of cognac for added oomph. I did look up Salmon Aurora as well as a recipe but all I got was profiles of women called Aurora Salmon.