1 Unbaked 10-inch pastry shell
1 cn (1-lb) salmon
1 tb Lemon juice
1/4 c Chopped instant onions
1 tb Parsley flakes
2 tb Butter
6 Eggs lightly beaten
1 1/2 c Milk
1 ts Season-all
1/4 ts 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
Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings