Layered Salmon Pie - a Good Friday Tradition
The recipe was my mother's, who always made this on Good Friday in place of a meat dish.
I've carried on this tradition and serve it with a tossed salad and fresh homemade dinner rolls.
1 can(s)7 oz. can red salmon
1 pkgnine-inch unbaked pie shell
1 1/2 cshredded swiss cheese
4 largebeaten eggs
1 can(s)lg. can undiluted evaportated milk 2%
2 Tbspchopped green onion
1 Tbspgrated parmesan cheese
How to Make Layered Salmon Pie - a Good Friday Tradition
- Toss salmon with flour; pack into bottom of pie shell. Cover with Swiss cheese.
- Combine eggs, milk and onion; pour into pie shell. Sprinkle with Parmesan cheese.
- Bake in moderate oven (375 degrees) for 30 - 35 minutes or until a knife inserted halfway between centre and edge comes out clean. Let stand 5 minutes before serving.
Makes one 9-inch pie.