Salmon-rice pie with olive sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Salmon,flaked(15.5oz) |
| 2 | cups | Rice,hot cooked |
| 2 | tablespoons | Parsley,minced |
| 1 | tablespoon | Onion,minced |
| ½ | cup | Celery,minced |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 3 | Eggs,beaten | |
| 5 | Olives,pimiento-stuffed(opt) | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | cup | Milk |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Mustard |
| ½ | cup | Olives,pimiento-stuffed,slic |
Directions
OLIVE SAUCE
1. Combine salmon with rice in a large mixing bowl. 2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in eggs.
3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350'F.
oven 45 minutes.
4. Garnish with olive slices; serve in wedges with Olive Sauce. *** OLIVE SAUCE ***
1. Melt butter in a heavy saucepan over low heat. 2. Add milk slowly, stirring constantly, cooking until thickened. 3. Remove from heat; add salt, mustard and olive slices.