Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Unbaked 10-inch pastry shell |
| 1 can | (1-lb) salmon |
| 1 tablespoon | Lemon juice |
| ¼ cup | Chopped instant onions |
| 1 tablespoon | Parsley flakes |
| 2 tablespoons | Butter |
| 6 \N | Eggs lightly beaten |
| 1½ cup | Milk |
| 1 teaspoon | Season-all |
| 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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