1 large can salmon
1 C. bread crumbs
1/2 tsp. onion, chopped
1/2 tsp. chopped parsley
2 eggs
1/2 C. Milk
1/2 tsp. salt
1/8 tsp. pepper
3/4 C. cooked wild rice
Remove bones from fish; flake finely with fork. Mix fish, crumbs, onion and parsley together. Beat eggs well and add to milk; add seasoning and fish mixture. Line greased bread sized Pyrex dish with rice, reserving small amount for top. Pour in fish mixture; press firmly in dish. Cover top with remaining rice. Bake for about 30 to 35 minutes in a 350* oven until firm. Serve with creamed peas.
Yield: 6 servings.
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