| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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