by Millie Bentley
Greetings. Here is another salmon recipe. Can you take it? Actually this was published in 1992 and 2000, but I thought it should be published again. It’s Margaret Eubank’s recipe that she acquired from a Russian gentleman. Margaret was an aspiring Physician’s Assistant (P.A.) from Sand Point who was here for about a year in the early nineties working for YKHC’s EMS section. She moved to Kansas with son Chris, got her P.A. license and is now practicing in Kansas last I heard. Thank you Margaret for this recipe.
Margaret’s Salmon Pie
Pie crust big enough for top and bottom of 10 inch pie pan (Pillsbury’s in deli case is good)
4 cups cooked rice
3 cups cooked, coarsely flaked salmon, boneless, skinless
2 large onions, finely chopped
2 ounces butter, ½ stick
5 hard-boiled eggs, coarsely chopped
1 can (10-ounce) cream of mushroom soup, undiluted
Salt and pepper to taste
Preheat oven to 350 degrees F. Sauté onions in butter until limp, but not brown. Set aside. Roll out piecrust and fit it into the bottom of a deep 10” pie pan. Spread 2 ½ cups rice over bottom of pan; spread salmon over rice, then onions, then eggs, then remaining rice. Spread soup over all, spreading to the inside of piecrust. (Note: The soup may be omitted if one wishes to have a drier pie and serve soup on the side as a sauce.) Cover with top crust, sealing as the edges are crimped. Make several holes with a fork to allow steam to escape. Bake in the preheated 350 oven for 45 minutes. Crust should be nice and brown. To keep edges from getting too brown, make a 1” wide strip of aluminum foil to place around the edge of pie. Remove from oven and allow to cool at least 10 minutes before serving. This is a BIG pie. Serves 6 or 8 persons easily. One nice touch for a brunch dish is to prepare a thin Bernaise Sauce to serve on the side. Yum-m-m! (Knorr’s sells a ready- to- make packet which is quick and tasty.)
Until next week, Dear Reader, vaya con Dios.