Source:

Aunt Peggy

Serves/Makes:1 8 inch pie

Ingredients

• 1 pie crust for 8-inch pie
• 2 beaten eggs
• 1/2 cup (125 ml) milk
• 1 butter, melted
• 2 tbsp (30 ml) parsley
• 3/4 tsp (4 ml) basil
• 1/4 cup (60 ml) chopped onion
• 1/4 tsp (1 ml) salt
• 1 lb (.5 kg). canned salmon
• Sauce ingredients:
• 1 medium cucumber, unpeeled
• 1 tbsp (15 ml) grated onion
• 1/4 cup (60 ml) mayonnaise
• 1/2 cup (125 ml) sour cream
• salt and pepper
• 2 tsp (10 ml) vinegar
• 1 tbsp (15 ml) parsley

Preparation

• Combine eggs, milk,butter, onion, parsley and seasoning.
• Break salmon into chunks, removing bone and skin.
• Stir salmon into egg mixture.
• Pour into well greased 8 inch pie plate.
• Prepare pastry.
• 1/8 Roll inch thick and cut an 8 inch circle, then into 6 wedges.
• Arrange atop pie.
• Bake at 425 degrees (225 C.) for 25 minutes.
• Sauce:
• Cut cucumber in half lengthwise, scoop out seeds, grate and drain.
• Combine all ingredients, blend well and chill.
• Makes 1-1/2 cups (350 ml) (can be used also as a dip.)

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