- 1 can (7-1/2 oz.) Salmon, drained and flaked
- 1 1/2 to 2 cup diced cooked potatoes
- 1/4 cup chopped celery
- 1/4 cup milk
- 1 egg
- 3 to 4 tbsp. chopped chives
- 1/2 tsp. grated lemon peel
- Pepper to taste
Combine all ingredients except Creamy Dijon Sauce; mix well. Press into lightly greased 1-1/2 quart baking dish. Bake at 350F for 25 minutes or until set. Serve with Cream Mustard Sauce.
Makes 4 servings.
Cream Mustard Sauce:
Sauté 2 tablespoons minced onion in 1 tablespoon each vegetable oil and butter until tender.
Blend in 1 tablespoon flour; stir in 1 cup milk.
Cook and stir until thickened; stir in 1 to 2 tablespoons Dijon-style or Spicy mustard.
Makes about 1 cup.