Salmon-Rice Pie with Olive Sauce
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
salmon
15.5 ounce can, flaked |
*
|
| 2 | cups |
rice
hot, cooked |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | tablespoon |
onions
minced |
|
| ½ | cup |
celery
minced |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 3 | large |
eggs
eaten |
|
| 5 | each |
olives
pimiento-stuffed, optional |
*
|
| Olive sauce | |||
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
prepared mustard
|
|
| ½ | cup |
olives
pimiento-stuffed, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
salmon
15.5 ounce can, flaked |
*
|
| 473 | ml |
rice
hot, cooked |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 15 | ml |
onions
minced |
|
| 118 | ml |
celery
minced |
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 3 | large |
eggs
eaten |
|
| 5 | each |
olives
pimiento-stuffed, optional |
*
|
| Olive sauce | |||
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
prepared mustard
|
|
| 118 | ml |
olives
pimiento-stuffed, sliced |
*
|
Directions
Combine salmon with rice in a large mixing bowl.
Add parsley, onion, celery, lemon juice, salt and pepper; blend 3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350℉ (180℃) oven 45 minutes.
Garnish with olive slices; serve in wedges with Olive Sauce. *** OLIVE SAUCE ***
Melt butter in a heavy saucepan over low heat.
Add milk slowly, stirring constantly, cooking until thickened.
Remove from heat; add salt, mustard and olive slices.
