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Title: Salmon and Marjoram Pie
Categories: Entree Herb Pie Australian Salmon
Yield: 4 Servings
| 4 | c | Soft breadcrumbs |
| 3 | tb | Butter |
| 3 | tb | Plain flour |
| Salt | ||
| Fresh ground pepper | ||
| Juice of 1 lemon | ||
| 1 | 440g can flaked salmon | |
| 1 | 440g can asparagus, drained | |
| 6 | Hardboiled eggs, sliced | |
| 1 | tb | Marjoram, finely chopped |
| 1 | tb | Parsley, finely chopped |
| 2 | tb | Cheese, grated |
BREADCRUMB CASE: toss 3 cups of breadcrumbs in melted butter until well coated. Reserve 1 cup for pie top, press the remainder firmly into shape in an ovenproof dish. Brown in moderate oven (180C/350F) for 5 - 10 minutes.
FILLING: Make a white sauce by melting butter in a saucepan, add milk, and salt and pepper to taste. Stir until thickened. Add lemon juice, flaked salmon, drained asparagus cuts, marjoram and parsley. Pour into crumb case, top with the reserved buttered crumbs and the grated cheese. Bake in moderate oven (180C/350F) until heated through, and the cheese is melted.
Hemphill's Book Of Herbs. From: Greg Mayman Date: 06 Feb 97 National Cooking Echo Ä
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