Title: Salmon-Rice Pie with Olive Sauce
Categories: Casserole Fish Pie Salmon
Yield: 6 Servings
| 1 | cn | Salmon,flaked(15.5oz) |
| 2 | c | Rice,hot cooked |
| 2 | tb | Parsley,minced |
| 1 | tb | Onion,minced |
| 1/2 | c | Celery,minced |
| 2 | tb | Lemon juice |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| 3 | | Eggs,beaten |
| 5 | | Olives,pimiento-stuffed(opt) |
| OLIVE SAUCE |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | Milk |
| 1/4 | ts | Salt |
| 1/4 | ts | Mustard |
| 1/2 | c | Olives,pimiento-stuffed,slic |
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.