From Cook & Tell’s portfolio of comfy, friendly standard family recipes comes this perfect weeknight supper dish. Glazed carrots, scallions and peas make nice accompaniments.
Karyl Bannister, Cook & Tell
1/2 cup milk
1/2 cup homemade chicken stock or canned chicken broth
2 large eggs, lightly beaten
1/2 cup finely chopped celery
1/4 cup chopped fresh parsley or 2 Tablespoons dried
2 Tablespoons chopped onion
1 teaspoon Dijon mustard
15 ounces salmon, cooked and flaked or 1 15-ounce can red salmon
2 cups grated cheddar cheese
2 cups herb-seasoned croutons or stuffing mix
1 tomato, thinly sliced
1 teaspoon snipped fresh chives
1 teaspoon chopped fresh parsley
Preheat oven to 350°. Butter a 9-inch pie plate.
Combine the milk, stock or broth, eggs, celery, parsley, onion, and mustard in a large bowl. Add the salmon, cheese, and croutons or stuffing and stir to blend. Transfer the pie plate and bake for 35-40 minutes, or until golden brown. For the last 5 minutes of baking, arrange the tomato slices in a ring on top of the scalloped salmon. Sprinkle with the chives and parsley and serve hot in wedges.
Karyl Bannister writes and illustrates the newsletter Cook & Tell, published ten times a year.