Ingredients

• 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.