Yield: 4 Servings
|1||Unbaked 10-inch pastry shell|
|1 can||(1-lb) salmon|
|1 tablespoon||Lemon juice|
|¼ cup||Chopped instant onions|
|1 tablespoon||Parsley flakes|
|6||Eggs lightly beaten|
|¼ teaspoon||White or black pepper|
Prick pastry shell with tines of a fork; bake in 450-degree oven 5 minutes.
Drain salmon, reserving liquid. Remove bones and skin. Flake salmon and place in bottom of pastry shell. Sprinkle with lemon juice. Saute onions and parsley flakes in butter; sprinkle over salmon. Mix liquid from salmon with eggs, milk, Season-All and pepper. Pour over salmon. Bake in 350-degree oven 50 minutes or until firm. Serve hot. Makes 4 to 6 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
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