Ingredients
- 1 can (1 pound) salmon
- Cayenne pepper, dash
- 1/2 teaspoon salt
- 1 large egg (beaten)
- 1/2 cup sweet pickle relish
- 75 grams breadcrumbs (fresh, 1 1/2 cups)
- 1 can (6 ounce) mushrooms (not drained)
- Fish liquid (from the fish, 1/3 cup)
- FOR TOPPING
- 1 can (10 ounce) condensed cream of mushroom soup
- Mace, dash
- 2 tablespoons ketchup
- 1/4 cup water
- 36 grams mushrooms (sliced, 2 mushrooms)
- 2 large eggs (hard-cooked, finely chopped)
How to Make
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Step 1: Drain salmon, reserving liquid.
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Step 2: Discard skin and bones.( I USE THE bones myself ,your choice)
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Step 3: Flake fish. Blend with remaining ingredients except the eggs
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Step 4: Pack mixture into an oiled 8-inch round pie pan.
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Step 5: Bake in a 350 degree (moderate) oven about 40 minutes or until pie is lightly browned and firm.
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Step 6: Meanwhile, heat gravy, whisk until smooth. Add mushrooms.
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Step 7: Cook until done. Cut into serving wedges, garnish with hard-cooked egg,and mushroom gravy.
We hope you enjoy this recipe!
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