 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This came out of The Harrowsmith Cookbook Vol 3. It is like a baked version of salmon patties. I made mine gluten-free by using GF breadcrumbs. The original recipe calls for 1 tsp sage, but I normally use dill in my patties, so I used that instead. Ingredients:
1/2 cup chicken broth |
2 eggs, beaten |
1/2 cup milk |
2 tablespoons parsley, chopped |
1 tablespoon instant minced onion |
1 teaspoon dill (or sage) |
1/2 teaspoon dry mustard |
14 3/4 ounces canned salmon |
1 cup cheddar cheese |
2 cups breadcrumbs |
Directions:
1. Combine all ingredients and mix well. Pour into a greased 9-inch pie pan. Bake, uncovered, at 350 degrees for 35 to 40 minutes.
|
|