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Aunt Peggy's Salmon Pie with Cucumber Sauce
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Aunt Peggy

Serves/Makes:1 8 inch pie

  • 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
  • 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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